Foodies and restauranteurs regard the Michelin guide to be the ultimate restaurant achievement and many debates have been had to decide whether a restaurant deserves a Michelin star. Pescaluna , a fresh fish delivery pioneer in Cape Town, who delivers fresh fish straight to your dock from our dock in Hout Bay, has curated a vibrant menu filled with standout Michelin star recipes for you to try at home.

Hake Fillet With Golden Beet and Radish Salad

What a Catch!

The first recipe on our list is a marvellous fresh fish hake recipe which offers a unique and stunning combination of flavours. Hake is a flaky, mild-tasting fish with a delicate flavour that is a wonderful alternative to cod. This recipe features hake fillets that are perfectly underpinned by an earthy golden beetroot and radish salad, completing a fantastic taste of the sea.

Pescaluna is a proud member of the South African Hake Longline Association (SAHLLA) and our hake is truly one-of-a-kind! Your recipe just wouldn’t be complete without the fresh hake we have on our menu - which we deliver straight to your door in Cape Town from our dock in Hout Bay.

Method:1.

For the beetroot salad, cook the beetroot in their skins in boiling, lightly salted water (until you can pierce them easily with a knife). This should take about 40 minutes:

● 300g of golden beetroot
● Salt

2. Refresh the beetroot in ice water, peel then cut into 2cm dice and put into a salad bowl.

3. Mix the beetroots with the cider vinegar, 1 tablespoon of canola oil and the sliced radishes. Fold in the yoghurt, mayonnaise and all the herbs and season with salt and pepper:

● 1 tbsp of cider vinegar
● 1 tbsp of canola oil
● 1 bunch of radishes
● 2 tbsp of plain yoghurt
● 3 tbsp of mayonnaise
● 10g of parsley
● 5g of fresh mint
● 5g of chives
● Salt
● Pepper

4. Rinse the hake under cold water and dry on paper towels. Season on both sides:

● 4 hake escalopes
● Salt
● Pepper

5. Heat 1 tablespoon of canola oil in a large frying pan, and fry the fish for 2-3 minutes on one side. Flip it over and cook for 30 seconds on the other side:

● 1 tbsp of canola oil

6. Place a good helping of salad in the middle of a plate and position the hake on top.

7. Finish the dish off by scattering over some fresh watercress and a drizzle of canola oil:

● 2 tbsp of canola oil

Yellowfin Tuna With a Lime and White Radish Dressing and Bloody Mary Jelly

This seafood starter is a stunning fish cocktail, perfect for Cape Town’s hot summer. The recipe features raw tuna steak and scallops partially cooked by the acid of the ceviche-like lime marinade. Pescaluna delivers some incredibly tasty, fresh tuna straight to your door from our dock in Hout Bay.

Method:1. For the Bloody Mary jelly, place the gelatine leaves into cold water to soak for 4 minutes:

● 3 gelatine leaves

2. Combine the tomato juice, vodka, Worcestershire and Tabasco sauces in a pan and gently warm over low heat:

● 250ml of tomato juice
● 3 tbsp of vodka
● ½ tsp Worcestershire sauce
● ½ tsp Tabasco

3. Add the gelatine to the tomato mixture, and stir until dissolved. Pour into a shallow dish, and refrigerate until set.

4. Peel the avocado and remove the stone. Place in a food processor along with the crème fraîche, juice from the 1/2 lemon, sea salt and pepper and blend until smooth. Set aside until needed:

● 1 avocado
● 1 tbsp of crème fraîche
● ½ lemon
● Sea salt
● Black pepper

5. Dice the tuna, then grate the lime zest over it and season with salt and pepper:

● 200g of yellowfin tuna
● 1 lime
● Salt
● Black pepper

6. Juice the lime and mix with the coriander, dill and olive oil. Slice the scallops and white radish and place in a container:

● 1 tbsp of olive oil
● 1 tsp dill
● 1 tsp coriander
● 1 white radish
● 4 scallops

7. Pour the lime marinade over the scallops and white radish. Season with salt and pepper and leave to marinate for 3 minutes:

● Sea salt
● Black pepper

8. Arrange the diced tuna on each plate. Remove the Bloody Mary jelly from the fridge, cut into small cubes and arrange next to the tuna. Spoon small mounds of the avocado purée between the tuna and jelly.

9. To finish, add the scallops and white radish and spoon over the lime
marinade. Garnish with fresh pea shoots:

● 20g of pea shoots

Barbecued Jerk Lobster With Coconut Rice

Whoever said jerk seasoning is reserved for just chicken, clearly hasn’t feasted on jerk seafood! This seasoning is delicious with fresh fish, shellfish and even vegetables. Today we’re serving up juicy fresh lobster that you can slap on the coles and fragrant coconut rice.

Method

1. Place the lobsters in the freezer 1 hour before cooking to render them
unconscious. Wash the rice in several changes of water, then leave to soak in cold water for 30 minutes:

● 2 lobsters , live (600g–800)
● 140g of basmati rice

2. To make the jerk sauce, heat a large pan over medium heat, then add the oil. Once hot, add the garlic, ginger, spring onions and chilli and fry for 2 minutes, then add the spices, rosemary, bay leaf and citrus zest and cook for a further 2 minutes:

● 2 tsp fresh ginger, chopped
● 1 tbsp of sunflower oil
● 1 red chilli, deseeded and chopped
● 2 garlic cloves, chopped
● 1 bunch of spring onions, trimmed and finely sliced

3. Add the sugar, soy sauce, citrus juices and chicken stock and bring to a simmer. Cook for 5 minutes until thickened and reduced, then remove from the heat and add the coriander and a pinch of salt. Set aside to cool until required:

● ½ tsp ground cinnamon
● ½ tsp freshly grated nutmeg
● ½ tsp allspice powder
● 1 tsp chopped rosemary
● Lime, zest and juice
● 1 bay leaf
● 2 tbsp of soy sauce
● 1 orange, zest and juice
● 50g of caster sugar
● 200ml of chicken stock
● 1 tbsp of chopped coriander
● Sea salt

4. Firmly insert the tip of a strong cook’s knife into the cross on the head. Carefully cut the lobsters in half lengthways from head to tail, then remove the stomach sac from the head and the dark intestinal thread running along the length of the tail.

5. Crack the claws and lay the lobster halves on a tray and spoon half the jerk sauce over them. Leave to marinate for 30 minutes while you light and heat up the coals.

6. Meanwhile, prepare the rice. Place a pan with a tight-fitting lid over medium heat and add a drizzle of oil. Once hot, add the spring onions and garlic and sweat for 2 minutes. Add the rice and cook, stirring, for 1 minute:

● 1 tsp sunflower oil
● 4 spring onions, trimmed and finely sliced
● 1 garlic, peeled and finely sliced

7. Pour in the coconut milk and stock and bring to a simmer. Turn the heat down to low, then cover with the lid on and cook gently for 10 minutes. After this time, remove the pan from the heat and leave to stand, still covered, for 5 minutes:

● 100ml of chicken stock
● 100ml of coconut milk

8. To cook the lobsters, place the lobster claws on white-hot coals and cook for 3–4 minutes. Turn the lobsters' claws over and add the lobster tails, shell side down, and the lime halves, cut side down. Cook for 3–4 minutes, then turn the lobster tails over and cook for a further 2 minutes:

● 2 limes, halved

9. Once the lobster is cooked through, transfer to a warmed platter and spoon on more jerk sauce, sprinkle over more chopped coriander and arrange the lime pieces to one side. Fluff up the rice with a fork and serve on the side.

There you have it! 3 incredibly tasty, gourmet, Michelin-Star-worthy dishes. If you’re looking to level up from ‘damsel-in-distress’ to ‘Ramsay-the-chef’, then head on over to Pescaluna and trawl our eclectic menu of seafood to pick your perfect catch. We deliver fresh fish in Cape Town straight to your door from our dock in Hout Bay,
covered in grease paper and brown wrap to ensure we lock in freshness at all times.

Totsiens