Laurens Campher and an Old Fashioned Pickled Fish RecipeJump to Recipe
It comes as no surprise that Annatjie Melck has developed a treasure trove of her own very special recipes and loves to explore the very best pairings with Muratie’s wines, all of which are named after intriguing personalities intertwined with the story of the historic estate. We just love a good story don’t we?
Eastertime is pickled fish time, especially in the Cape, where this delicious traditional dish has been eaten on Good Friday for hundreds of years. Annatjie recommends that you enjoy her Pickled Fish with a glass of Muratie Laurens Campher 2019, an elegant yet intense white blend with gorgeous stone fruit flavours of peach and apricot, hints of citrus and a fresh acidity all wrapped in creamy oak. Believe me – this is a gorgeous wine and definitely one to be enjoyed around the dinner table.
This unique judiciously oaked white blend, named in honour of Muratie’s first owner Laurens Campher – a young German soldier who fell in love with a slave-girl at the Castle in Cape Town – combines predominantly Chenin Blanc with smaller amounts of Sauvignon Blanc, Verdehlo and Viognier.
Every wine tells a story at Muratie, the historic Stellenbosch Estate that dates back to 1685 so we can imagine there are plenty of stories to tell.
Laurens Campher – A Love Story:
The Laurens Campher, Muratie’s flagship white blend pays tribute to the first owner of Muratie, the passionate and determined young German soldier who fell in love with a slave-girl at the Castle in Cape Town. During their 14-year courtship, he frequently walked the 64 kilometres to Cape Town and back, a three-day trip, to see his sweetheart Ansela. When she was eventually emancipated, Laurens and Ansela were married and Ansela and their three children joined Laurens at Muratie. The oak tree she planted to bless their marriage still stands on Muratie, as does a small white house, their first home, built for them by Laurens.
In the cellar:
This uniquely South African white blend combines predominantly Chenin Blanc (54%) with smaller amounts of Sauvignon Blanc (30%), Verdelho (12%), and Viognier (4%). Components were vinified separately, barrel fermented then meticulously blended after judicious oaking in a combination of new and older 500L French Oak barrels (11 months). 40% underwent malolactic fermentation ensuring a softer acidity. This blend is a labour of love, much like Laurens’ love for Ansela van de Caab.
For all its freshness, elegance and focus, the wine’s flavours are complex and intense, ranging from bright lemon, fresh pineapple, apricots and juicy nectarine to more concentrated lime marmalade as well as caramel and cream (from barrel fermentation and 11 months of maturation in mostly older French oak). On the palate the initial impression is floral (heady honeysuckle) finishing with white peaches and apricots, with hints of citrus and a fresh acidity – great persistence promising enjoyment over at least five years.
Muratie Laurens Campher 2019 is available at the estate, online or at select fine wine merchants around the country.
Approximate retail price: R190
ANNATJIE’S TRADITIONAL PICKLED FISH RECIPE
For The Fish
- 1 kg Yellow Tail or Cape Salmon
- 45 ml lemon juice
- Salt and freshly ground black pepper to taste
- 15 ml sunflower oil
For The Sauce
- 30 ml Sunflower oil
- 2 garlic cloves crushed
- 1 kg onions – cut into thick rings
- 15 ml curry powder
- 7,5 ml turmeric
- 500 ml vinegar – 250 ml white and 250ml brown vinegar
- 250 ml water
- 125 ml sugar
- 1 x 420g canned apricots
- 5 ml salt
- 2-3 slices fresh ginger
- 4 lemon leaves or bay leaves
- 2,5 ml ground cumin
- 2,5 ml ground fennel
- 6 whole allspice
- Pinch of cayenne pepper
For The Fish
- Pre heat oven to 200˚C
- Fleck the fish, cut into portions and dry thoroughly with kitchen paper towel
- Pour the lemon juice over the fish and season to taste
- Heat the oil in an oven pan
- Place the fish portions in the pan and bake for about 15 minutes until nearly done
- Remove from the oven and keep warm in the warming drawer
For the Sauce
- Heat the oil in a heavy bottomed pot and sear the onions and garlic until the onions have become transparent
- Add the curry and turmeric and fry for one minute
- Add the rest of the ingredients, heat to boiling point and cook for 3 minutes
- Pour the warm sauce over the warm fish in the oven pan
- Let the dish cool down thoroughly (do not cover the dish)
- Keep the pickled fish refrigerated for 3 days prior to serving to allow the fish to absorb all the flavours
- Serve the pickled fish with salad, a hardboiled egg and a glass of Muratie Laurens Campher 2019