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The Caveau book is now available! With 240 pages packed with beautiful colour photographs as well as over 30 signature Caveau recipes, divided into chapters based on the elements that make up the restaurant (Passion, Relationships, Conflict, Celebration, etc), this book is for anyone with an appreciation for the lifestyle of great food, fine wines and good times... also known as the Caveau lifestyle.
The book is available from the restaurants, or to order please call Daniela on 021 424 8154 or info@caveau.co.za.
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| This month's wine is Southern Right Pinotage 2006 |
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wine reviews |
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Ingredients
| 2 x whole trout, filleted
125ml sugar
125ml course salt
20g chopped dill
Juice & rind of 1 orange
Juice and rind of 1 lemon
375ml crème fraiche
5 x sheets phyllo pastry cut into 7x7cm squares
1 buch asparagus
100g deep fried capers
Extra virgin olive oil
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Method
- Mix salt, sugar, orange, lemon and dill and rub onto the flesh side
of the salmon fillet
- Place fillets ontop of eachother and tie together with string. Place
in a drip tray and put into the fridge for 6 hours. Turn the fillets
over every hour
- Brush phyllo squares with butter and bake at 180ºC for 7 minutes
- Blanch and season the asparagus
Plating
- untie the fillets and wipe off excess salt mixture
- Slice as thin as possible and place on plate with a spoon of crème
fraiche and asparagus
- Place a phyllo square on top and repeat process
- Drizzle with olive oil and sprinkle with deep fried capers
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