TO DRINK: Brampton Unwooded Chardonnay 2009, a gentle wine with a flinty, mineral bouquet.
Smoky line fish with rocket and corn
- 2 mielies, husks removed
- 2,5ml (½ tsp) olive oil
- salt and freshly ground black pepper, to taste
- 4 x 200g portions kabeljou, boned and filleted
- 30ml (2 tbsp) smoked Spanish paprika
- 80g fresh rocket
- 125g sugar-snap peas, sliced
- 1 large chilli, seeded and thinly sliced
- lemon wedges, to serve
Blanch the mielies in rapidly boiling water for 10 minutes, drain and pat dry with paper towel.
Heat a griddle pan. Brush the mielies with the oil and cook over medium heat until char-grilled on all sides. Remove from the pan and slice the corn off the cob. Set aside.
Season the fish and dust with the smoked paprika. Pan-fry in a large frying pan over medium heat until cooked through, about 4 minutes on each side. Remove from the heat and set aside to keep warm.
In a large bowl, toss together the rocket, sugar snaps, corn and chilli. Divide the salad between 4 plates, top with a portion of fish and serve immediately with the lemon wedges.