A Fresh Summer Recipe
FENUGREEK & MAESIL DRESSING
One from the archives, this is an incredibly versatile and delicious dressing. Enliven a salad, bring a fresh summer finish to a barbequed steak or beautifully complement your favourite seafood this festive season.
We recommend serving with the 2023 Vasse Felix Sauvignon Blanc or the 2025 Filius Sauvignon Blanc.
INGREDIENTS
500g grape seed oil
100g fenugreek seeds
200ml of fenugreek oil
100ml of tuna soy
70ml maesil vinegar
METHOD
Blend 500g of grape seed oil with 100g of fenugreek seeds for two minutes or until the oil reaches roughly 70 degrees.
Pass the oil through a fine cloth to remove any grainy or bitter remnants. A blue chux cloth or coffee filter lined into a strainer will work well.
Add the oil to the maesil vinegar and tuna soy. Whisk well and set aside.
TO SERVE
In these images we have served the dressing over cured kingfish. For this you will need:
400g fresh kingfish loin or any quality, firm white fish.
Rub the kingfish loin with a 50/50 mixture of salt and sugar and cure for 45 minutes.
Slice the cured kingfish into fine slices, lay it on your plate and apply the dressing liberally.
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Singing with summer freshness, the attractive floral elements and lovely fruit sweetness are tempered by a hint of sour plum, and rounded out with rich, smoky umami flavours.
KINGFISH, FENUGREEK & MAESIL DRESSING
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