Recipe - Pan-Fried Seabass With Aubergine Chorizo And Fennel

75 g Butter; (2 1/2oz)
750 g Springbok loin; (venison can
be
; substituted) (1
; 3/4lb)
200 g Mielie meal; (polenta can be
; substituted) (7oz)
300 g Peeled and minced pumpkin;
(11oz)
200 ml Pinotage wine; (7fl oz)
150 g Finely minced onion; (5
1/4oz)
1 small Bunc sage; finely shredded
150 g Fresh ceps; (5 1/4oz)
200 ml Demi glace; (7fl oz)
100 g Freshly grated parmesan
cheese; (4oz)
200 ml Double cream; (7fl oz)
50 g Sea salt; (2oz)
Black pepper
One fourth teaspoon French mustard
175 ml Olive oil; (6fl oz)
300 ml Water; (11oz)

Place pumpkin in a sauce pan and cover with water. Add the butter and a tsp
of salt. Bring water to the boil and cook the pumpkin until soft. Drain
well and put to one side.

bring 300ml (10fl oz) of water to the boil in a large saucepan. Once water
is boiling, add a tsp of salt, 200ml (6.6fl oz) of double cream and the
miele meal. Stir with a whisk while cooking. Add the grated Parmesan and
the shredded sage. Once the mieli meal is cooked, remove from the heat and
keep covered.

For the pinotage sauce, sweat the chopped onion in a little olive oil. Once
translucent, add the wine and cook until reduced by half. Add the demi
glace and cook for a couple more minutes. Add the mushrooms and continue
cooking for another 23 minutes. Check the sauce for seasoning, adding salt
and pepper to taste.

Heat a ribbed pan until almost smoking. Once hot, put the whole loin in the
pan, turning after about 2 minutes. Cook until ready approx 4 minutes for
rare to med, 8 to 10 minutes for meduim well. Remove the meat from the pan
once cooked and allow to rest for a few minutes before serving.

Mix the cooked pumpkin into the mielie meal, heat gently and check for
seasoning, adding salt and pepper to taste.

Spoon the mielie meal onto a dinner plate. Slice the meat and arrange on
the plate with the mielie meal. Finally, spoon the mushroom and wine sauce
around the meat and the mielie meal and serve.

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