Salted yellowtail, chapped chilli and olive bruschetta

Courtesy of our Trailblazer Chef, Bjorn Guido, executive chef of the Millhouse Kitchen at Lourensford

*Can be served in salads or on bruschetta.

*Download the PDF for this recipe here.


  • 250 gm yellowtail
  • 1 clove of garlic
  • Chillies and olives
  • 1 L milk
  • 1 x sprig of thyme
  • Salt to taste


  • Poach fish in the milk, with salt, thyme and the clove of garlic, allow to soften and fall apart. Remove flesh from skin and flack with two forks and allow to cool.
  • Once cooled, add 100gm mash and seasoning with a whisk.
  • Finely chop the chillies and the olives, and sprinkle over the fish with chef-like flair! And voila! Enjoy your delicious sustainable seafood.