Edition August 2026

This month, we feature a refined Mediterranean-inspired dish by Executive Group Chef Victor Johnson of Club Como Modern Mediterranean. Renowned for its award-winning cuisine and elegant atmosphere, the Johannesburg restaurant brings the timeless sophistication of Italy’s Lake Como to South Africa’s dining scene. Chef Johnson shares his delectable Grilled Sole with Cauliflower Purée, Broccolini, Baby Onions and Lemon Caper Sauce – a beautifully balanced dish that combines fresh flavours, delicate textures and contemporary culinary flair.

Ingredients

Grilled sole:

• 250 g dressed sole fillets
• ¼ teaspoon fish spice
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• Pepper
• 3 baby onions

Cauliflower Purée:

• ¼ onion, chopped
• 500 g cauliflower
• 1 clove garlic
• 2 tablespoons olive oil
• 1 celery stalk
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup vegetable stock
• ½ cup cream
• 1 medium potato, peeled and chopped

Caper sauce:

• 3 tablespoons butter
• 1 teaspoon onion finely chopped
• 1 tablespoon cream
• 2 tablespoons fresh lemon juice
• 1 teaspoon capers
• Salt and pepper
• 1 teaspoon dill

Method

Grill sole:

Season the sole and baby onions with fish spice and a drizzle of lemon juice. Place them on a hot flat-top grill and cook, turning the fish occasionally, until it is golden brown and cooked through. Finish by seasoning with salt and freshly ground black pepper to taste.

Cauliflower Purée:

Heat the olive oil in a saucepan over medium heat. Add the onions, celery and garlic and sauté until softened and fragrant.

Add the cauliflower and potatoes, stirring well to coat them evenly in the onion, garlic and celery mixture.

Pour in the stock and cream, then bring to a gentle boil. Cook until the cauliflower is tender and fully cooked through. Season to taste with salt and freshly ground black pepper.

Remove from the heat and allow the mixture to cool completely. Transfer to a blender and blend until smooth and creamy.

Caper sauce:

Heat the butter in a saucepan over medium heat. Add the onions and capers and sauté until the onions are soft and translucent.

Stir in the cream, lemon juice and dill, then season with salt and pepper.

Bring to a gentle boil and simmer for 2 – 3 minutes, allowing the flavours to combine and the sauce to thicken slightly. ❖

To serve

Spread the cauliflower purée across the base of a serving plate and arrange the baby onions on top. Place the grilled sole over the purée, then finish with a generous drizzle of the lemon caper sauce. Garnish with a fresh lemon wedge and serve.

Wine pairing

This elegant seafood dish pairs beautifully with a chilled glass of white wine which complements the delicate flavours of the sole and the bright citrus notes of the sauce.