6 x 180g John dory fillets, skinned
1 cup Chermoula
2 baby witlof (Belgium endive)
2 cups Frisée
1 lemon, juiced
1 Granny Smith apple, julienne
3 sticks celery
½ cup crushed walnuts
⅓ cup Japanese mayonnaise
Murray River Sea Salt and white pepper to taste
1 red onion, roughly chopped
1 tablespoon cumin
1 tablespoon coriander
1 lemon, juiced
1 bunch fresh coriander leaves and stalks
1 bunch parsley leaves and stalks
4 cloves of garlic
1 tablespoon sweet paprika
1 tablespoon turmeric
1½ tablespoons ras el hanout spice mix
1½ tablespoons ground chilli
1 heaped teaspoon
Murray River Sea Salt
185ml olive oil
- Place all ingredients into a blender, blend until pureed and set aside.
- Place each fillet on a sheet of baking paper measuring approximately 40cm x 35cm. Place fillet on the bottom half of the paper leaving enough room to fold over and form a parcel.
- Place 2 tablespoons of Chermoula sauce over each fillet.
- Bring the top half of baking paper down over the fillet. Fold in the side edges, then fold in the bottom edge to form a parcel.
- Place parcel on the bottom half of a similar sized piece of foil (shiny side in) and fold as per baking paper. You should now have a parcel that looks like a puffed pillow.
- Place parcel on a perforated steam tray and steam at 90˚C for 10 minutes.
- Wash and dry the baby witlof and use the smallest leaves only.
- Thinly slice the celery with a vegetable peeler, then julienne and soak in cold water for 1 hour.
- Place the apples in a dish and coat thoroughly with lemon juice to prevent oxidisation.
- Place the apple, celery, walnuts, witlof and frisée in a large bowl. Toss the mayonnaise through the salad, ensuring you coat the whole salad.
- Season with salt and pepper to taste.
- Serve the fish, in its opened parcel, with a serve of Waldorf salad on the side.