Andrew’s fine fish!

With summer on its way there’s no better time to enjoy the goodness the ocean has to offer us. dressed up with garlic, chillies, wine and prawns and served on a bed of ratatouille, this restaurant-style dish looks good and tastes great!

Grilled Line Fish with Prawns in a White Wine Broth

Two 200g portions fresh line fish (like Dorado); seasoned flour to dust; 100g PnP Butter; 4 cloves garlic, sliced; 2 red chillies, chopped; juice of 1 lemon; 150ml white wine; 2 tsp fish sauce; 6 prawns, peeled and deveined; 2 tomatoes, centres and pulp removed, and diced; 10 basil leaves, torn; small bunch chopped chives; rocket

Dust the fish with seasoned flour and pan fry in the butter until the flour just colours. Turn the fish over, add the garlic and chilli, cook for a further minute. Place the frying pan (with metal handle) into the oven and bake at 180°C until cooked, about 5 minutes.  Remove pan from oven, then deglaze with lemon juice, white wine and fish sauce over heat, and reduce by half. Add prawns and after a minute add the tomato and herbs. Serve in a large pasta and soup bowl with loads of crisp bread to dunk.
Serves 2.

Andrew Draper's renowned for his elegant and playful take on classic dishes

Ratatouille à la Harvey’s

4 courgettes, sliced lengthways, rubbed with rock; salt and a pinch of dried rosemary; 1 red pepper, cut in half and deseeded, roasted until soft; 1 brinjal, sliced and fried until crisp and golden; Marinate the above ingredients with 5 basil leaves torn, 2 tsp PnP White Balsamic Vinegar, 5 tsp PnP Olive Oil, 1 tsp honey, 1 clove finely diced garlic and salt and pepper to taste. Leave for two hours at least, and warm through to serve. Serves 2.

Chef’s tips

• Always buy fresh firm fish. Firm fish works better with this dish.
• You can substitute the wine with 1/3 verjus and 2/3’s water.
• To add your own twist to this dish, throw in some mussels. If the mussels haven’t opened once steamed, then throw them away as they’ve gone to mussel heaven.
• Cous-cous would be the ideal starch for this dish.
• Feel like a touch of decadence? Add a pinch saffron when cooking.

All ingredients available from Pick n Pay Supermarkets and Hypers KZN. Recipes by Andrew Draper of Harvey’s, Morningside

Pictures: Jacqueline Putz

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