We love Sidewood Estate, so when they teamed up with Maximilian’s in the Adelaide Hills to bring us a cellar door AND an award-winning restaurant all in one place, we know we’d be regulars. Here’s a great recipe they’ve shared with us to enjoy.
Pan Seared SA Tommy Ruff, Celeriac Remoulade, Chorizo, Soft Herbs
Ingredients
12 Tommy Ruff fillets
1 celeriac
1 teaspoon whole grain mustard
3 tbl spoons whole egg mayonnaise
1 lemon (zest and juice)
1 Hahndorf chorizo
100ml olive oil
100g soft Butter
2 tbl spoons of brined capers
2 Granny Smith apples
½ Bunch of chervil, picked
2x Single Radish, very thinly sliced
1x bunch of Parsley
Method
Peel the celeriac and slice into thin matchsticks. Place in a bowl and add the mayonnaise, whole grain mustard and the zest of the lemon. Season with salt and pepper.
Finely dice the chorizo and place in a bowl. Set aside
Slice the apple from the core but leave the skin on. Cut into thin match sticks as per celeriac and transfer into a bowl. Add picked chervil and a pinch of parsley. Add 1 x teaspoon each of olive oil and lemon juice and mix well, set aside.
Add the chorizo and capers into a hot fry pan with remaining olive oil. Fry until crispy and so the oil has a smoky flavour to it from the chorizo. Pour into a bowl.
Season both sides of the Tommy fillets with salt. Return the same fry pan to a medium to high heat and add butter. Sear the fillets skin side down for 1 minute. Turn the fillets and remove from the heat. Place the fillets on a warm plate skin side up.
Serving
Spoon 2 x Tablespoon of Celeriac remoulade on the bottom of each plate with the Tommy ruffs placed delicately on top. Top with the apple and herbs. Drizzle the fried chorizo and capers on top and around the plate, making sure you also use that beautiful smoky oil.
ENJOY!
Suggested wine match: Sidewood Mappinga Reserve Sauvignon Blanc (shop it here). RRP $35
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