2 x 250g fillets of Franschhoek salmon trout, skinned and pin bones removed

Salt and pepper

1 vanilla pod

50 ml water

1 leaf gelatine

50g basil leaves

50g Italian parsley leaves

100 ml breadcrumbs

½ clove garlic, chopped fine

5 green olives, finely diced

2 tablespoons of the olive pickling liquid

2 teaspoons lime juice

100 ml olive oil

Split the vanilla pod in half and place together with the water in a small saucepan. Simmer for five minutes and take off the heat. Leave to cool and scrape the seeds out of the pod into the liquid. Place the vanilla liquid in a small tray and leave to cool completely.

When cold, place the gelatine leaf inside and leave to soften for three minutes.

Place one fillet of salmon trout on a large piece of cling film, skin-side down, and season with salt and pepper.

Carefully remove the gelatine leaf from the vanilla liquid and place on top of the salmon fillet. Most of the vanilla seeds will be stuck to the gelatine. Put aside the rest of the liquid. Season the other salmon trout fillet and place head to toe on top of the first one, skin-side up. Roll tightly in the clingfilm to form a sausage shape. Tie both ends, making sure to exclude as much air as possible. Vacuum pack the salmon. Bring a pot of water to 55°C and poach the salmon for 10 minutes for every 300 grams. Take out of the water and cool down completely.

Bring a large pot of salted water to the boil. Have a bowl of iced water ready. Blanch the basil and parsley leaves in the boiling water for 30 seconds, remove and immediately plunge into the iced water. Squeeze all the water out of the herbs and chop roughly.

Place the breadcrumbs in a blender and, with it running, add the herbs and the garlic bit by bit. Pass through a fine sieve.

Remove the clingfilm from the salmon and roll in the herb crumbs. Rewrap tightly in clingfilm.

Add the diced olives, pickling liquid, lime juice and olive oil to the reserved vanilla liquid. Blend till emulsified.

To serve

Slice the salmon ballotine into three-cm pieces, remove the clingfilm, and drizzle with the olive and vanilla dressing.

- Margot Janse, Le Quartier Français


Once the Cape's dominant variety - century-old bushvines can still be found in Franschhoek - today Semillon represents only a small percentage of our total vineyard. Semillon is regaining popularity and wines of great intensity are being made. These wines go well with food and this ballotine is no exception - its layered flavours are brought out by the match.

Boekenhoutskloof Semillon

Cape Chamonix Blanc (Semillon-Chardonnay-Chenin Blanc-Sauvignon Blanc)

La Petite Ferme Semillon