(Originally published in the January 2020 issue of Ski-Boat)
By Ryan Cole
WHILE Donavan Cole is a charter boat captain, his brother Ryan is captain of the kitchen at Sasify at The Roundhouse in Camps Bay.
After starting his chef’s career at the age of 16 and then gaining international experience, in 2015 Ryan started working at The Test Kitchen in Cape Town as head chef for Luke Dale-Roberts. In 2018 Ryan opened Salsify at The Roundhouse, offering fine dining without the snobbery.
Salsify was recently awarded a
1-Plate Award by the JHP Gourmet Guide 2020 Awards while Ryan received the American Express Young Talent Award 2020 at the American Express Dining Awards 2020.
Salsify was also recently judged to be the 8th best South African restaurant in the 2019 Eat Out Awards, only 13 months after it opened.
In line with keeping things simple but flavourful, Ryan has put together a suggestion for preparing your freshly caught yellowtail and some side dishes…. Bon appetite!
500g flour 200ml beer
3g salt 4g instant yeast
• Mix all dry ingredients together, then slowly pour in the beer. Working your hand in a circular motion mix by hand for 5 min.
• Cover bowl with clingwrap and allow to prove for 30 min.
• Divide the dough into six balls, flatten by hand and cook on the braai grid over medium hot charcoal for approximately four minutes a side.
BURNT LEMON MAYO
3 egg yolks 3g salt
200ml canola oil 1 lemon
5g Dijon mustard
• Cut the lemon in half, blacken the flesh side on the fire and squeeze the juice into a bowl.
• Using a hand blender add the egg yolks, salt, Dijon mustard and vinegar. Trickle in the oil until it is fully emulsified.
GREEN MANGO SALAD
3 green mangoes
1 medium daikon
1 lime — zest and juice
100ml olive oil
Pinch dry chilli flakes
Pinch white pepper
• Using a vegetable peeler, peel the mangoes down to the seed. Also peel the daikon into strips.
• Mix the oil, lime zest, chilli, lime juice and salt together. Pour over the peeled mango and daikon in a bowl.
FIRE COOKED YELLOWTAIL
1 fillet of fresh yellowtail
100g fresh thyme
Juice of a lemon
30ml canola oil
Cut the fillet into squares 6cm by 6cm. Place the thyme directly on to the medium to low burning charcoal. Place the yellowtail on top of the thyme and cook for about six minutes.