Struisbaai yellowtail, grenobloise crust, cucumber and crushed pea

Recipes: Week 2


Recipe by Head Chef Kyle Burn of the Jordan Restaurant with Chef George Jardine

Ingredients for 8 starters

½ side of Yellowtail skinned, pin boned and cleaned


100g panco crumbs
20g salted lemon
1 clove garlic
100g butter
10g capers
10g parsley

1 cucumber
20ml olive oil
250g fresh peas
50g butter
1 clove of garlic


Portion the fish into 8 equal portions and keep in the fridge until needed.

Melt the butter for the crust and gently seat off the garlic and capers then place in a blender with the remaining ingredients and blend until smooth. Spread this out between 2 sheets of grease proof paper and chill. Once chilled cut these to fit the yellowtail portions.

Boil the peas for 2 minutes then strain off and crush with the 50g butter, season this with salt and pepper and keep warm.

To serve

Place the crust onto the fish and grill until golden brown. Peel and thinly slice the cucumber then dress with olive oil and arrange on the plate. Place the grilled fish on to this and quenelle the pea around. Serve with some dressed watercress or olive oil.

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