HARDERS OP ‘N ANDER MANIER
Ontgraat harders, geur dit met sout en swart peper en smeer dit met ‘n pesto gemaak van spinasie, suurlemoensap, olyfolie en knoffel, saam met soet rissiesous. Draai die harders dan toe met repies spek en braai oor skerperige kole vir 10 tot 15 minute.
Idee geplaas deur Gideon Louw
Foto: Gideon Louw
Gideon se weergawe van hierdie resep
PESTO STUFFED FISH WRAPPED IN BACON
4 medium red mullets
4 teaspoons pesto
4 thin slices of smoked bacon
4 sprigs of rosemary or thyme
1 small glass dry white wine
Olive oil
Each mullet should be scaled, gutted and headed first. Then get yourself a small sharp knife, and peel off gradually, first on one side, the flesh of the central ridge. Work gently along the edges. Repeat for second side. Then remove the central ridge and get the two fillets attached by the back (a bit like an open book).
Lay your red mullet fillets on your desktop. Spread on each of them a spoonful of pesto sauce. Close your fishes ( sounds good, isn’t it?). Surround them with a thin slice of bacon. Place the fish in an oiled oven dish (All that part of the preparation can be made in advance). Pour the white wine in the bottom. Place each fish on a small branch of rosemary or thyme. Bake in a preheated oven at 390°F (200°c) for 15 minutes. You can also cook your fish on the barbecue or griddle, as long as you monitor the cooking temperature (embers shouldn’t be too hot.)
