Seafood Potjie with Miso Sand and Squid Ink Toast
Inspired by the song Taking It Easy, by Good Luck, this dish is a playful and delicious.
- Makes : 4 |
- Difficulty: moderate
- Prep Time : 1:40 hours |
- Cook Time : 55 mins
Squid Ink Toast
2 C (500 ml) bread flour
pinch of salt
5 g dried yeast
12 g squid ink
2 tsp (10 ml) olive oil
garlic infused oil
1 Tbsp (15 ml) white miso paste
3 Tbsp (45 ml) ground almonds, toasted
2 Tbsp (30 ml) olive oil
1 large onion, diced
2 cloves garlic
1 C (250 ml) white wine
1 x 400 g tin chopped and peeled tomatoes
3 ml thyme
pinch of saffron
salt and pepper
2 potatoes, peeled and cubed
500 g kob or a fresh white fish, cubed
250 g mussels
1 large crayfish, cooked
handful of parsley
handful of dill
handful of chives
handful of thyme
glug of olive oil
1 C (250 ml) aioli or mayonnaise
Squid Ink Toast
Mix the flour, salt and yeast in a large bowl. Add the squid ink, oil and enough water to form a soft dough. Knead for 5 minutes, cover and leave to prove in a warm spot for 30 minutes.
Preheat the oven to 200 °C.
Knead for a further few minutes, then shape into a loaf and place on a floured tray. Prove for another 30 minutes and then bake for 20 minutes.
When the bread has cooled, cut into thick slices, drizzle with garlic oil and salt. Grill in the oven, turning after 2 minutes, or even better, toast on a braai!
Spread the miso paste very thinly onto a silicon mat and leave to dry in the oven at 70 °C, until crispy. Crumble into the ground almonds and combine.
Fry the onion and garlic in a saucepan with the olive oil. Add the white wine and simmer for 5 minutes. Add the tomatoes, thyme and saffron, and season to taste with salt and pepper. Simmer for 30 minutes. Add the potatoes and cook until soft. Add the mussels and fish, stir and simmer for 5 minutes until the fish is firm and cooked. Stir in the chopped crayfish.
Use a blender to blend the fresh mixed herbs with a generous glug of olive oil until completely blended. Mix this herbed oil into the mayonaise or aioli to form a herbed aioli/mayo.
Sprinkle a couple of teaspoons of the miso sand onto a large plate. Neatly arrange seafood on top of the miso sand and add a little of the potjie sauce. Pile the toast on one side and dot the plate with herb aioli. Garnish with pea shoots and edible flowers.