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GEROOKTE SALM EN AVOKADO


GEROOKTE SALM EN AVOKADO
1 hand vol okkerneute gekap
½ avokado
1 hoë teelepel “horseradish” sous

Meng saam en sit binne koekie drukker.
Sit 2 stukke gerookte salm bo-op.
Ek eet dit met my neute, bruin brood en suurlemoen skyfie.
Resep en Foto: Kyle Jensen




KINGKLIP WITH CRISPY BEER BATTER AND CHIPS


KINGKLIP WITH CRISPY BEER BATTER AND CHIPS
Was my wife’s birthday yesterday, so I made her fresh kingklip fried in a crispy beer tempura batter with stacked thick cut thrice fried chips.
any fresh fish, skinned, deboned and filleted
60-40 mixture of cake flour and maizena (amount depends on how much fish)
cake flour for dusting
fish spice, to taste (I use Ina Paarman)
1 teaspoon turmeric
Worcestershire sauce
oil for frying
potatoes cut into thick chips, skin on

THE FISH
Sprinkle the fish with Worcestershire sauce and fish spice and rub in about an hour before. Do not place back in the fridge, it must be room temperature.
Put the flour/Maizena, fish spice and turmeric in a mixing bowl (shortly before frying), add ice cold beer and mix until smooth and a pancake consistency.
Heat oil to about 190°C.
Pat the fish dry with roller towels.
Dust the fish in flour mix, then place in the batter, ensuring that it is fully covered with a layer of batter.
Place the battered fish carefully and slowly in the hot oil.
Fry until golden brown.
Remove and drain on roller towel.

THE CHIPS
Boil the chips in salted water for about 10 minutes.
Remove, drain and cool.
Heat oil to about 180°C, and fry chips until skins are just turning hard.
Remove, drain and cool.
Heat oil to about 200°C, fry chips until golden brown.
Remove, drain on roller towel and season. (I use salt and vinegar seasoning)
SERVE WITH LEMON WEDGES AND ENJOY
Recipe and photo: Gary Ferrar




BAKED APRICOT BUTTERED SNOEK


BAKED APRICOT BUTTERED SNOEK
1 x whole snoek or yellowtail – butterflied
1 ripe lemon
salt and pepper

For the apricot and rosemary butter:
2 Tbs fresh rosemary sprigs
2 cloves garlic – chopped
50 g dried Turkish apricots – finely chopped
1 tsp chopped fresh ginger
salt and freshly ground black pepper
100 g soft butter

For the garnish:
micro greens
chopped fresh chives
lemon wedges

Method (25 mins)
Preheat the oven to 180 °C.
Grease an oven tray large enough to hold the fish.
Place the fish, skin-side down, onto the oven tray.
Squeeze the lemon juice onto the flesh, and season with a little salt and pepper.
Place all the ingredients for the apricot butter (except for the butter itself) into your food processor and chop finely.
Then add the butter and blend together well.
Now spread half of the apricot butter onto the fish.
Place the fish in the oven and bake for 25 mins or until opaque and cooked through.

Remove the fish from the oven, spread with the remaining apricot butter, and serve garnished with fresh micro herbs, chopped chives and lemon wedges.

Tip: When choosing your fish, allow for 300 – 350 g per person, taking into account that the bones and head add to the weight of the fish.
Recipe: Rudi Bason




VIS VIR VOORGEREG


VIS VIR VOORGEREG
Vis in porsies, goed gegeur
25 ml meelblom

Beslag:
200 ml meelblom
3 ml sout
1 eier
100 ml melk
12,5 ml water

Meng beslag, klits eier met melk en water en roer dan meel en sout by.
Laat 30 minute rus.
Rol vis in meelblom en doop in beslag.
Bak tot goudbruin.

Seekossous:
250 ml tamatiesous
250 ml mayonnaise
10 ml suiker
10 ml Worcestersous
20 ml soet sjerrie
10 ml brandewyn
3 ml tobascosous
sout en peper na smaak

Meng alles en sit saam voor met vis.
Foto en resep: Frieda Greyling




GEELSTERT KERRIEVIS


GEELSTERT KERRIEVIS
3 tot 4 kG vars geelstert, gefillet
Gooi sout en peper na smaak oor vis, sny in kleiner porsies, hou eenkant.
Kerrie sous:
6 medium uie fyn gesny (Het mandeline gebruik)
Braai uie in groot plat swaar boom kastrol (verkieslik stainles steel) nie bruin nie net deurskynend
Voeg volgende by:
2 Eetlepel borrie
2 Eetlepels medium kerrie
1 koppie appelkoos konfyt
2 teelepels aromat
1 teelepel varsgemaalde swartpeper
4 heel naeltjies
1 teelepel vol van karwy saad, gebreekte koljander
10 lourier blare
1 koppie asyn
1 koppie ligbruin suiker
±1½ koppie water

As uie klaar gebraai is, voeg alles by, net nie die vis nie. Skep nou helfte van uie en sous uit, hou eenkant. Pak vis in enkel laag.
Gooi sous en uie bo-op vis, en pak ander vis bo-op sous. Ek pak my vis vleiskant onder toe.
As vis begin kook, sit deksel op en kook vir net 20 min. Skep vis in lae met uie en sous in erde-bak, koel af en sit in yskas. Vat so ‘n week om lekker in te trek.
Resep en foto: Alta Gunter Van Dyk




FRAU’S SALMON WITH CREAM MASHED POTATOES


FRAU’S SALMON WITH CREAM MASHED POTATOES
DOUBLE CREAM MASHED POTATOES
5 large potatoes
2 tablespoon chopped parsley
1 tablespoon butter
1 tablespoon extra Double cream
100 ml milk or water
salt and pepper, to taste

Cook potatoes until it’s done and drain the water. Put potatoes back in pot and add seasoning, herbs and butter. Put lid on and let butter melt and herbs release it’s flavours. After 5 min add cream and mash potatoes. Let is cook for another 2-3 min and remove from heat.

ZESTY SALMON
salmon
1 tablespoon lemon zest
juice of 1 lemon
2 tablespoon of pure honey
1 tablespoon of herbs
salt and pepper
1 tablespoon of butter and oil for frying

On medium low heat, season and fry salmon with skin down until skin is crispy (5 min).
Turn salmon on other side, season and fry for 5 min. Add lemon juice and zest and let is simmer for about 2 min. Add honey and let sauce thickens. Remove from heat.
Recipes and photo: Frau Karin Gebhardt Nengola




SALMON, DILL AND POTATO GRATIN


SALMON, DILL AND POTATO GRATIN
1 kg baking potatoes, peeled and parboiled
250 g salmon, steamed and flaked (or canned)
250 ml cream
125 ml sour cream (+extra for serving)
30 ml capers, chopped (optional)
½ punnet dill, chopped (+extra for serving)
½ punnet parsley, chopped
60 ml lemon juice and grated zest of 1 lemon
salt and black pepper
lemon wedges for serving

Slice the potatoes into 2 cm thick slices.
Layer the potatoes and fish in an ovenproof dish.
Combine together the cream, sour cream, capers, dill, parsley, lemon zest and juice. Season.
Pour mixture over the potatoes and fish. Shake the dish to gently mix.
Bake at 180ºC for 25 – 30 minutes until golden on top and cream has reduced to a sauce.
Garnish with extra dill and lemon wedges.
Photo: Melissa Ann Vermeulen




BAKED HAKE WITH WHITE SAUCE AND BUTTERED CRUMBS


BAKED HAKE WITH WHITE SAUCE AND BUTTERED CRUMBS
500 g Hake fillets or other firm-fleshed fish
pinch of paprika
salt and pepper, to taste
1 to 2 tablespoons fresh lemon juice

Sauce:
2 tablespoons butter
2 tablespoons flour
salt and pepper, to taste
1 tablespoon dry mustard
1 cup milk, warmed

Topping:
¾ cup coarsely ground fresh bread crumbs
2 tablespoons butter, melted

Preheat oven to 180ºC.
Put the fish in a shallow roasting dish or gratin pan.
Season both sides with the salt, pepper and paprika; sprinkle lemon juice over fish.
Meanwhile make the sauce by melting the butter in a medium sauce pan. Whisk in the flour. Stir until combined, over medium heat for about 2 minutes. Add, in thirds, the milk, first time off the heat and then add remaining milk on the heat, stirring until well combined. Add the seasonings, stirring to combine well. If the sauce seems too thick, add more milk or heavy cream. It should be of pouring consistency like a moderately thick cream soup.
Pour it over the fish, covering the fillets completely. Mix the crumbs and butter to combine. Sprinkle over fish. Bake for about 35 minutes or until sauce is bubbly and fish flakes easily with a fork.
Recipe posted by Adam Cloete
Photo: Adam Cloete




VINNIGE VISGEREG IN DIE MIKROGOLFOOND


VINNIGE VISGEREG IN DIE MIKROGOLFOOND
Eerstens jammer oor die amper opgeëete pastei maar my gesin is dol daaroor, en ek het amper geen foto gehad nie. Eintlik is hier geen hoeveelhede nie want jy kan aanpas na gelang van die hoeveelheid mense. Vandag het ek 6 baby hake vissies gebruik, so ek gee die hoeveelhede daarvoor.
6 Baby hake vissies, vinne en rug graat verwyder. Sny elke vis in sowat 3 of 4 stukke. Pak redelik styf langs mekaar in tertbord. Bestrooi mildelik met vis-speserye.
Plaas so 3 minute op hoog in mikrogolf, meng na 3 min en sit nog 3 min of tot vis net-net gaar is. Haal uit.

Maak medium dikte witsous:
2 eelepels koekmeel
2 eelepels botter
1 ½ koppie melk
Voeg sout, swartpeper en Aromat na smaak by.
Roer half koppie gerasperde kaas in en gooi oor vis. Sit terug in mikro tot die sous begin borrel. Bedien met heerlike mengelslaai en vars brood. Hierdie hoeveelheid bedien 4.
Foto en resep: Anna Venter




ALBACORE TUNA


ALBACORE TUNA
Albacore tuna (M/R) topped with lemon and basil paste, with Cajun steamed cabbage, sweet honey-ginger-cardamom butternut squash, one huge steamed Brussels sprout from my garden (used as green accent… and yummy, too), served with home-made sourdough bread.
Put 400 g of chopped butternut squash in a pot with 1/3 cup of water.
Add 1/4 tsp powdered cardamom,
salt to taste, and
1/4 tsp powdered ginger
When soft, drain water and add 1 tsp royal jelly honey.

Steam 3 cups of shredded purple and green cabbage.
Add one big brussels sprout 1.5 minutes before taking off stove, until it is bright green, and add sea salt to both to taste. Add 1/4 tsp Cajun spice to steamed cabbage. Stir through.

Heat pan with 1.5 tsp of ghee and when hot, add tuna fillets topped with 1/4 tsp of sea salt. Sear on each side on medium. ( About 1.5 minutes, depending on thickness.) Let rest. Top with 1/4 tsp lemon juice per filet .

Albacore tuna is a huge delicacy in Canada and the way to eat it here is to still have the centre pink.
Top with basil paste as per taste. Slice and serve with sourdough bread.
This dinner between 650 – 700 calories, depending on portion size.
Purple cabbage: 28 calories per cup
Green cabbage: 22 calories per cup
Brussels sprouts: 47 calories per half cup
Butternut squash: 52.5 calories per cup
Ghee (clarified butter = milk products have been cooked out of it): 45 calories per tsp
Ginger powder: 17 calories per tbsp
Cardamom: 18 calories per tbsp
Cajun spice powder: 0 calories
Royal jelly in honey: 60 calories per tbsp
Sea salt flakes: 0 calories
Sourdough bread: 110 calories per slice
Albacore tuna: 210 calories per 1 fillet (136g)
Butter: 70 calories per 2 tsp
Organic basil paste: 4 calories per 1.5 tsp
Lemon juice: 3 calories per tsp
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton