Recipes- Ocean Fresh from Ocean

Jim Lilico, Executive Chef at Oceano Restaurant, Rutherford Hotel serves two courses of delight, photography by Daniel Rose
Market Fish
Ingredients

180g white fish fillet (groper, John Dory or similar)
100g gourmet potatoes, steamed and cut in two
40g cauliflower puree*
25g artichoke hearts
20g kalamata olives, de-stoned and sliced
10g garlic cloves, peeled and roasted
10g capers
10g butter
5g pickled lemon zest, sliced
5g flat-leaf parsley, roughly chopped
20ml canola or olive oil
Juice of half a lemon
Seasoning

Method

Season and panfry fish in the oil on high heat until lightly coloured, then turn fish over. Place in a preheated oven at 180ºC with the potatoes and cook for 5-7 minutes (depending on the thickness of the fish). Remove and put to one side.

Using a frying pan, fry the artichoke hearts, olives and pickled lemon zest in the butter. Once the butter has melted and turned a nut-brown colour, mix in the capers, parsley and lemon juice.

Spoon the warm cauliflower puree onto a plate and arrange the potatoes, warm garlic cloves, artichoke hearts, olives and fish fillet on top. Spoon over a little of the butter sauce and garnish with the parsley, capers and lemon zest. Bon appétit!

Serves ?.

* Poach the cauliflower in a little milk with thyme and roasted garlic, and puree when cooked.

Flourless Chocolate Cake
Ingredients

500g dark Belgian chocolate
250g light brown sugar
225g unsalted butter
150g white sugar
8 eggs at room temp
2 tsp cocoa powder
¾ cup strong liquid coffee
½ tsp vanilla extract

For serving

Raspberry coulis
Fresh berries
Lightly-whipped cream

Method

Preheat oven to 180ºC.

Line the bottom of a 10-inch spring-form tin with baking paper. Break chocolate into pieces and pulse into small bits using a food processor. Add sugars and pulse until mixture becomes like grainy sand.

Pour coffee into mixture and pulse at a slow speed until the chocolate melts. Add butter and cocoa powder, and pulse again. Finally, add eggs and vanilla, and process until smooth.

Pour mixture into tin and bake for 55-65 minutes (use a wooden skewer to test that it’s cooked all the way through). Stand in tin until cool.

Serve each wedge of cake with raspberry coulis at room temperature. Garnish with fresh berries and lightly-whipped cream. Enjoy!

This rich, gluten-free cake goes well with chocolate sorbet. Serves 8-10 people.