Bizerca, one of my favourite Cape Town restaurants, has recently been awarded the title of ‘best bistro’ in the 2011 Eat Out DStv Food Network Restaurant Awards. It’s so well deserved.
The raw Norwegian salmon salad with goats cheese is one of their signature dishes. Another is their braised pig trotter with seared scallop, truffle oil and petite salad, and both these items remain as permanent features at this wildly popular eatery. In addition to these classic menu items, Bizerca presents a daily bistro style chalkboard menu with a wide selection of dishes including some of Laurent’s offal specialties. He is French after all.
We went for dinner last week and ate the Duck breast, nectarine and ginger tart tartin with a spinach ginger sauce. Delicious! We also tried the pot au feu which was a delectable dish of 3 cuts/textures of beef in an aromatic broth with root vegetables, Bernaise, cornichons and onions on the side.
For starters we had another Bizerca classic, the beef fillet tartare (which is the best I have ever eaten) and of course the impossible to resist, raw salmon salad.
I was beyond thrilled when I wrote to Cyrillia to ask if I could use their recipe which I had seen previously published in the Nomu monthly newsletter and she agreed without hesitaion. I do love it when people are so willing to share around food.
So I made it the very next day and here it is.
Recipe: (serves 4)
- 500g Norwegian Salmon (the best quality you can lay your hands on)
- 80g soft goat’s cheese / chevre
- 50g pickled ginger (cut into very thin strips)
- 40g pine nuts (toasted)
- 100g rocket (or baby greens)
- artisan Sourdough bread to serve
- lemon wedges (optional)
- 3 tbsp spring onions,
- finely chopped
- 100ml extra virgin olive oil
- 30ml good quality soy sauce
Lightly toast the pine nuts in a non stick frying pan until golden brown. Slice the Salmon very thinly using your sharpest possible knife. Spread the rocket leaves on a serving platter and arrange the salmon ribbons on top. Roughly crumble the goat’s cheese in chucks over the salmon and top with the finely sliced pickled ginger.
Mix all the dressing ingredients together and drizzle over the salmon and onto the plate. Scatter the pine nuts and serve with a good quality sourdough bread and lemon wedges (optional).
Bizerca Bistro will soon be undergoing renovations which will expand the space to an 80 seat capacity and eventually with an outside area. All this will happen with no interruption to service or inconvenience to diners.
If you haven’t yet eaten at Bizerca, I suggest you put it on the list. Its one of Cape Town’s real treasures.
PS * sadly Bizerca is now closed