Executive Chef Christo, shares his signature recipe for Cape Atlantic Fruit De Mer, one of the favourite dishes on the menu at Azure restaurant. This recipe serves ten people, combine and present all elements as show in the image.
200g clean, brunoise tuna
1 handful of chives, finely sliced
20g chopped coriander
5g grated ginger
2 finely diced radishes
1 diced gherkin
Zest of 1 lemon
2 limes juiced
10ml soya sauce
10ml miso paste
5 drops of sesame oil
30ml of olive oil
30ml of lime aioli
Dice the Tuna into 10mm cubes.
Combine the herbs, ginger, radish, gherkin, mirren, soya, miso, sesame, salt, pepper, aioli and olive oil in a bowl.
Toss the tuna in this mix to coat.
Season with lime juice salt and pepper.
Oyster and watercress emulsion
10 oysters shucked
10 egg yolks
1.25 ml Dijon mustard
5g salt flakes
5g fine pepper
Juice of 1 lemon
500ml canola oil
Blanch the watercress then refresh in ice water.
Blend in until it becomes a smooth puree, adding some water as you blend.
Strain the puree and set aside.
Add the egg yolks and oysters and blend until smooth.
Add the lemon juice, seasoning and mustard and blend again.
Slowly add the oil until fully emulsified and smooth.
Strain though into a clean squeeze bottle and chill.
1000g fresh mussels
500ml white wine
500ml sake wine
1 garlic, cut in half
2 handfuls of lemongrass
1 sliced ginger
1 chopped fennel
Handful of bay leaves
Clean mussels under running water and discarding any that are open.
Add all ingredients together in a medium pot and bring to the boil.
Let the liquid boil for 10 minutes to intensify the flavour.
Add the mussels in a colander little at a time to insure all of them will open and steam until they open.
Any mussels that are closed open with knife.
Remove the mussels from their shells carefully.
Use 2 or 3 mussels per portion depending on their size.
Reserve the liquid for the saffron mussel cream.
Saffron mussel cream
Liquid from the mussels
10g salt flakes
Rehydrated the saffron fronds in the cream for a few minutes.
Bring the mussel liquid and cream up to a boil and reduce down by 3 quarters
Season to taste and set aside to cool.
It can look like it curdles but just reheat on a low heat and whisk.
Green onion oil
100g spring onion tops
100g leek tops
600ml canola oil
10g khoisan salt
Place all ingredients in a mixer and blend on full power for 5 minutes.
Leave the mixture stand for 10 minutes.
Strain through a double muslin cloth.
Discard the solids and set aside the onion oil.
Marinated trout roe/eggs
100g trout eggs
15ml sake wine
15ml soy sauce
Add the sake, mirren and soy to the eggs and leave in the fridge to marinate.
200g shelled soybeans
15ml olive oil
20g chopped parsley
20g chopped chives
5g khoisan salt
5g white pepper
40g pea shoots
Add the herbs, oil and season.
Garnish with the pea shoots.
30ml rice vinegar
2 limes juiced
10ml castor sugar
Bring the pickling liquid and all ingredients to the boil.
Let it infuse for 30 minutes.
Pickled Seaweed Spaghetti
50g dried, seaweed spaghetti, hydrated in hot water
5g khoisan salt
2g white pepper
Place the seaweed into the warm pickling liquid.