St Joseph aka the Elephant Fish. I had never heard of this before, which of course made me want to try it even more. I found this strange fish at my closest Food Lovers Market, I was not sure how to handle it, fish is not that simple, you must treat certain flavours with certain types of fish otherwise you loose the true flavour of the meat.
After doing some research, and finally finding the info in a book from my father in law, I was educated with the information that the Elephant fish should be treated like Kingklip.
These fillets are rather large so 1 fillet could easily feed 4 people.
Thyme, Mustard & Crème Fraîche Baked St Joseph
400g St Joseph fillet , cleaned and rinsed
1 tub Crème Fraîche
5 tsp Dijon mustard
2 tsp freshly chopped thyme
1 tsp lemon juice
1 tsp lemon zest
1 cup cheddar & mozzarella mixed, grated
Preheat the oven to 240°C
Spray an oven proof dish, large enough to hold the fillet, with olive oil or run the bottom with butter, to ensure the fish doesn’t stick. You may have to cut the fillet to fit into the dish.
In a large mixing bowl, combine the Crème Fraîche, mustard, thyme, lemon juice, lemon zest and cheese.
Place the fillets in the dish and season. Pour the mustard mixture over the fillets, ensuring that the whole fillet is covered.
Bake in the oven for 25 – 30 minutes. This may seem a little excessive for fish, however the fillets are rather thick, so you will have to keep them in the oven for some time. If you are using different fish for this, you have to determine the time by the thickness of the fillet.
The mixture on top of the fillet creates a nice crust over the fish, with so much flavour however, personally I did not enjoy the texture of the fish or the flavour of the meat. It was a little to stringy for me, I am very picky when it comes to fish and sadly I enjoy boring old hake.