food, Recipes

a luxurious recipe by Leeu Estate's executive chef, Oliver Cattermole


Leeu Estate, part of the Leeu collection is a majestic gem just outside Franschhoek. With a beautiful garden, an exquisite artwork collection, a wine cellar and a spa on the property, this five star estate is definitely the luxurious choice for a weekend getaway in the winelands.

1 Photographs: Karl Rogers
2 Photographs: Karl Rogers

HL pinned down Leeu Estate's executive chef, Oliver Cattermole who shared his yellowtail ceviche, sweetcorn, garlic & coriander recipe with us.

Yellowtail Ceviche, Sweetcorn, Garlic & Coriander

Ceviche

700g fresh yellowtail fillet

3 limes

1t Maldon salt

1T toasted coriander seeds

Sweetcorn Sabayon

2 whole corns on the cob

1 can of coconut milk

1 egg

20g butter

1 shallot

Roasted Corn

2 whole corns on the cob

1 punnet of baby corn

20g butter

1 clove of garlic

Corn Bread

Best option is to head to your local bakery
(HL says: Try this gluten free cornbread recipe by Jamie Oliver)

Preparing the Ceviche:

Cut the yellowtail into slices - 1cm thick slices works best. Place the yellowtail slices in a non metallic bowl and zest with limes. Juice two limes and add that to the fish.  Add the salt and toasted coriander seeds and allow to sit and marinade for 20 minutes. The fish will discolor due to the lime acid as well as the salt.

Preparing the Corn Sabayon:

Cut the fresh corn off the cob and sweat off in a pan along with the diced shallot. When soft, add the can of coconut milk and gently reduce over medium heat. Separate the egg and add the egg yolk to the pan. Transfer to the blender and blitz until smooth, then strain through a fine mesh sieve.

Preparing Roasted corn:

Cut the corn off the cob along with the baby corn.  Place in a pan and roast in the oven at 180 degrees until soft. Season with Maldon salt.  Grab a plate and dress up.

Enjoy!

Serves 4

leeuestatehouseandleisureclairegunn13 Yellowtail ceviche, sweetcorn, garlic & coriander by Leeu Estate executive Chef, Oliver Cattermole. Photo: Claire Gunn