Harvest is a very important time on La Motte and while most grapes disappear into the cellar to be turned into acclaimed La Motte wine, Chef Eric Bulpitt makes sure that some make it to the kitchen and the tables of Pierneef à La Motte Restaurant.
As part of the estate's Harvest Experience, guests are invited to enjoy a Harvest Plate consisting of subtly smoked and flaked West Coast line fish with must velouté, grapes and baby spinach and a delicious slice of grape focaccia.
This seasonal dish is also great for home entertaining! Try Chef Eric's recipe below.
Chef Eric's Harvest Plate
180 g Hake
10 g Kombu cure* (see recipe at the bottom)
Cure the hake with the kombu cure for 15 minutes. Rinse and allow to dry in the fridge for at least an hour. Set your hot smoker and smoke the fish for 20 minutes until cooked through, but still juicy. Allow to cool, then flake.
100 g Baby English spinach (rinse properly)
10 g Olive oil
50 g Butter
10 g Lemon juice
Salt and pepper to taste
Add the oil and butter to a sauté pan and warm without browning.
Sauté the spinach till wilted and season with salt, pepper and lemon juice.
Drain through a colander to remove excess liquid.
50 g White grapes
50 g Red grapes
Slice the grapes in rounds.
1 banana shallot, finely sliced
½ bulb of fennel, finely sliced
50 g knob of butter
20 g oil
150 ml must (fermenting grape juice)
50 g Pernod
400 g fish stock
200 g cream
Sweat the shallot and fennel in a pan with a little oil and butter until soft.
Add the must as well as a splash of Pernod. Bring to the boil and reduce.
Add the fish stock and reduce by half before finally adding the cream.
Bring back to the boil and reduce until thickened slightly.
Strain and adjust the seasoning if necessary.
Line the bottom of an earthenware bowl with the spinach and top with the flaked hake.
Cover the hake with just enough velouté to suit your sauce craving.
Spoon the grapes onto the sauce before cooking your dish. It's ready when the sauce bubbles. (If you prefer your grapes cold, only put them on the dish when it comes out of the oven.)
100 g salt
100 g sugar
50 g kombu (blits to a course ground in a food processor)