OCEAN BASKET SE KNOFFEL EN SUURLEMOEN SOUSIE
1 kg Romi margarien
1 liter room
60 g vis speserye
200 g fyngedrukte knoffel
125 ml suurlemoensap
20 g koekmeel
1 kg mossels
Smelt die Romi margarien en voeg dan die room, suurlemoensap, vis speserye, knoffel en meel by.
Roer aanhoudend oor ‘n lae hitte.
Moenie te lank kook nie – net tot alles goed gemeng is.
Bedien oor vis, prons, mossels of enige seekos wat jy verkies.
Geplaas deur Cecil Dunhin
OCEAN BASKET’S GARLIC BUTTER SAUCE
150 g (±5 oz.) margarine/butter (preferably Romi)
250 ml (1 cup) fresh cream
2 tablespoons lemon juice
1 teaspoon Aromat/fish spice
¼ teaspoon parsley
1 teaspoon Portuguese spice
2 – 3 fresh chopped garlic
Melt margarine/butter in a pot. Add the cream, lemon juice and other spices.
Do not allow the sauce to come to a boil as it will over cook. Simmer until it thickens.
Pour over cooked prawns/half-shell mussels/fish/steak and top with chopped parsley & lemon wedges on the side.
Serve hot with spicy rice and crispy chips.
