Try out this green-listed seafood recipe, Salted yellowtail, chapped chilli & Olive bruschetta, courtesy of our Trailblazer chef Bjorn Guido, executive chef of the Millhouse Kitchen at Lourensford.
1 clove garlic
Chillies and olives
1 L milk
1 sprig of thyme
Salt to taste
Poach fish in milk, with salt, thyme and garlic clove, allow to soften and fall apart.
Remove flesh from skin and flack with two forks, allow to cool.
Once cooled add 100g mash and seasoning with a whisk.
Finely chop chillies and olives and sprinkle over with chef-like flair.
And viola! Enjoy your delicious sustainable seafood
*Can be served in salads or on bruschetta