Main Meals

Pickled fish

By Abigail Donnelly
2
Easy
10 minutes
Wine/Spirit Pairing
Rooiberg Natural Sweet Blanc 2013
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Ingredients

Method
  • 2 Granny Smith apples
  • 1⁄2 lemon, juiced
  • 2 mint sprigs
  • 500 g Woolworths pickled yellowtail

Method

Ingredients
  1. Using a mandolin or a very sharp knife, thinly slice the apple and place in a bowl of water to which the lemon juice has been added.
  2. Use a vegetable peeler to shave thin ribbons from the fennel bulb and add to the apple.
  3. Drain the apple and fennel, shaking off any excess water, and pile onto a serving dish, layering it with the mint and pickled fish.

Cook's note: Firm yellowtail is perfect for pickled fish, a Cape favourite that fills kitchens with the aroma of curried onions and bay leaves on Good Friday. It’s even easier to enjoy with Woolworths’ ready-made version.

Discover more Easter classics here.

First published in TASTE issue 93, April 2014.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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