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Grilled whole trout stuffed with lemon, fennel & herbs

3 Dec

Whole baked trout, stuffed with fennel, lemon & herbs (photography by Tasha Seccombe, styling by Nicola Pretorius)

As we are gearing up for another summery festive season, many of us are starting to put together ideas for our Christmas lunches and dinners. To me, it is probably the most festive meal of the year, where family and friends are treated to the best of our bounties and abilities.

Christmas food doesn’t have to be formal, though. I’ve noticed that more people are moving away from heavier red meat roasts and vegetables, opting for  lighter, summery, al fresco choices. With Christmas falling in the middle of summer time in South Africa, I’ve always loved food that you could eat cold, like my cold Christmas platter, or food that you can braai as part of a relaxing afternoon with family and friends. While most of us are on holiday at the coast during this time, it just makes sense to consider fish as a main course.

Rainbow trout is a sustainably farmed local freshwater fish, and a perfect choice for a Christmas lunch or dinner. It’s delicate pink flakes are so beautiful to look at, and wonderfully tasty to eat. If you can get hold of a whole trout from your local fishmonger, make sure that is fresh, gilled and gutted. This way you can just rinse it at home, stuff it, and put it on the braai or in the oven. So very easy.

I love to serve this trout with a crisp green fennel & celery & apple salad, as well as cracked roasted baby potatoes and a fantastic versatile yoghurt mustard sauce. The recipes for the salad and potatoes will follow shortly, but I’ll include the recipe for the yoghurt sauce here. Remember that you can use the sauce on the fish, but also on the salad and the potatoes. The fish and potatoes are best served warm, but can certainly also successfully be served at room temperature.

Ingredients for whole stuffed trout:

(Serves: 6)

(Difficulty: easy)

  • 1 x whole trout, gilled and gutted (about 1.6 – 2 kg)
  • salt and freshly ground black pepper
  • 2 x medium lemons, sliced
  • 1 x large fennel bulb, sliced
  • a handful of fennel fronds (reserved from the bulb)
  • a handful of chopped Italian parsley
  • juice of a lemon

Method:

  1. If you are going to use an oven to cook your fish, pre-heat it to 200 C. If you are going to braai it, get your fire ready to braai the fish over medium hot coals.
  2. Rinse the trout well under cold water, then pat dry with a tea towel.
  3. Using a very sharp knife, make angled incisions in the sides of the fish, about 3 on a side. Season the inside of the incisions well with salt and pepper. Season the inside of the gutted cavity as well.
  4. Use lemon sliced, fennel slices & parsley to stuff into the incisions and cavity, then drizzle the stuffed parts with lemon juice. Season the outside of the fish with salt and pepper, then place it on a piece of oiled foil on a roasting tray and roast in the oven at 200 C for 25-30 minutes. If you are going to braai it, place the fish inside a large hinged grid (without any foil), then braai over medium hot coals on both sides for about 30 minutes in total. Oil the inside of your grid to ensure that the fish doesn’t stick to the grid.
  5. Transfer the fish to a large serving platter, and serve with a fresh fennel salad, roast potatoes and a yoghurt mustard sauce.

For the yoghurt mustard sauce:

  • 250 ml double cream Greek yoghurt
  • 2 heaped tablespoons good quality mayonnaise
  • juice of a medium size lemon
  • 2 teaspoons wholegrain mustard
  • 30-45 ml chopped fresh dill (or fennel fronds)
  • some cracked black pepper
  • a pinch of salt

Mix it all together and serve cold, with the fish.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

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Sesame crusted trout on rice noodles with an Asian broth

18 Oct

Pan fried sesame crusted trout on a bed of rice noodles with tenderstem broccoli & exotic mushrooms in an asian broth (photography by Tasha Seccombe)

I’m constantly looking for new ways to cook with trout – new flavour combinations, new techniques, fresh approaches. Trout is such a fabulous choice of fish in South Africa as it is sustainably farmed, delicious and very rich in the good Omegas.

I adore simple, traditional Asian flavours: ginger, star anise, cinnamon, lemon grass and soy.  In this light summery recipe, I’ve combined these flavours in a broth, adding glassy rice noodles and exotic mushrooms topped with blanched bright green tenderstem broccoli and pan fried sesame-crusted trout fillet portions. The result is a delicate meal with beautiful colours and varying textures, perfect for lunch or dinner – slightly more sophisticated than my usual rustic fare.

PS: Most Asian food stores stock rice noodles (or you can use glass noodles), but you should also be able to find it at some of the bigger commercial supermarkets. In Stellenbosch, you’ll find it at the Boord SPAR.

Ingredients for Asian broth: (serves 4-6)

  • 4 cups (1 litre) good quality chicken stock
  • 1 cinnamon stick
  • 1 star anise
  • 6-8 slices fresh ginger (you can leave the skin on)
  • 1 piece of lemon grass
  • juice of 1 small lime
  • 2-3 teaspoons (10-15 ml) good quality soy sauce (I use Kikkoman)

Method:

  1. Place all the ingredients in a saucepan, then bring to the boil and simmer gently for 5 minutes. Remove from the heat, then leave to infuse for 15 minutes. Strain the broth through a sieve (or use some muslin cloth for a less cloudy result), then set aside.

Ingredients for rest of the recipe:

  • 250 g rice noodles
  • 1.5 litres boiling water
  • a few small shiitake mushrooms or other small exotic mushrooms (optional)
  • 125 g tenderstem broccoli (or other green vegetables that you love)
  • 1-1,2 kg of fresh trout fillets, rinsed under cold water
  • salt and freshly ground black pepper
  • 1/2 cup of sesame seeds
  • 15 ml canola oil for frying (or vegetable oil)
  • sliced spring onions (for garnish, optional)
  1. Place the glass noodles in a large mixing bowl, then cover with recently boiled water and leave to stand for about 10-15 minutes (or according to the instructions on the packet. Drain in a colander just before you’re reade to plate.
  2. Return the strained broth to a small saucpan on the stove top, then add the mushrooms and bring to a slow simmer. Cook for 1 minute, then remove from the heat and set aside. Taste the broth and add some more salt or soy sauce if necessary.
  3. Blanch the broccoli for 1-2 minutes in a pot with simmering water, lid on. Remove from the heat at once and plunge the broccoli into some iced water to retain the bright green colour. Remove from the iced water and set aside.
  4. Cut the trout fillets into 6 portions. Season well with salt and pepper, then cover the flesh side of the fish in sesame seeds (no need to cover the skin side).
  5. Heat a large non-stick pan with oil until it is very hot, then fry the trout portions skin-side down first for about 2 minutes, then turn them over and fry on the sesame-crusted tops for about 30 seconds to 1 minute. The middle should still be just slightly darker pink than the cooked outside.
  6. To plate: in a suitable bowl, place some noodles, then cover with about 150 ml of broth (or more if you like) and a few mushrooms. Top with the broccoli, then place a portion of cooked trout on top. Garnish with some freshly cut spring onions.

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling: Nicola Pretorius & Tasha Seccombe.

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West Coast mussels with Café de Paris butter

29 Jul

A pan full of West Coast mussels with Neil Jewell’s Café de Paris butter sauce (photography by Tasha Seccombe)

I’m a huge fan of the culinary treasure chest that sits in the Franschhoek Valley. The wine, the restaurants, the majestic mountains, the chefs, the whole Franschhoek experience. I recently had the pleasure of being invited to the launch of Leopard’s Leap‘s new Culinaria wine range, coupled with a cooking demo of one of my absolute culinary heros, Neil Jewell.

Neil is the magician behind the charcuterie, bakery, deli and restaurant (Bread and Wine) on Moreson Wine Estate. His cooking  is “perfectly balanced, seasonally influenced and surroundings inspired” – always an amazing experience. Leopard’s Leap invited a handful of Franschhoek’s biggest culinary talents to develop food pairings for their new wine range, and Neil got to work with their truly versatile Culinaria Chenin Blanc Grenache Blanc 2012. This wine is light with loads of fruity characteristics, and it paired well with almost all of the food that we tasted that day at Leopard’s Leap.

Neil showed us how to cook West Coast mussels with his home-made Café de Paris butter and some of the Leopard’s Leap Culinaria Chenin – an absolutely amazing combination! I’ve always loved simple steamed mussels in white wine, garlic and maybe some cream, but this recipe took the flavour of the mussels to a place where it became just heavenly; slightly curried and astringent, yet rich and buttery and layered with deep flavours.

This recipe takes a bit of time to prepare, but it is really rewarding and I simply had to share it. Be sure to have a large glass of Leopard’s Leap Chenin Blanc Grenache Blanc handy while cooking!

Ingredients for the Café de Paris butter: (recipe by Neil Jewell)

  • olive oil for frying
  • 1 onion, finely chopped
  • 20 ml garlic cloves, finely chopped
  • 15 ml grated fresh ginger
  • 2.5 ml curry powder
  • 60 ml Leopard’s Leap Culinaria Chenin Blanc Grenache Blanc
  • 200 g soft butter, cut into cubes
  • 1 gherkin, finely chopped
  • 5 ml capers, finely chopped
  • 2 anchovy fillets, finely chopped
  • 30 ml parsley, finely chopped

Ingredients for the mussels:

  • 1 onion, finely chopped
  • 10 ml garlic cloves, finely chopped
  • 15 ml grated fresh ginger
  • 1 green chilli, de-seeded and finely chopped
  • 250 ml Leopard’s Leap Culinaria Chenin Blanc Grenache Blanc
  • 1 kg fresh black mussels, scrubbed and de-bearded
  • a handful of torn basil leaves, to serve
  • a handful of chopped chives, to serve
  • a handful of coriander leaves, to serve

Method:

  1. For the butter, sauté the onions, garlic and ginger in a little oil in a saucepan until soft and translucent. Add the curry powder and dry fry for 1 minute. De-glaze the pan with the wine and leave to cook until dry.
  2. Place the butter, gherkin, capers, anchovy, parsley and cooled onions mixture in a food processor and blend until combined. Set aside.
  3. For the mussels: heat a large saucepan. Add the onion, garlic, ginger, chilli and wine. Bring to the boil, then add the mussels. Place a lid on the pan and cook over medium heat for 5-7 minutes until the mussels are open. Discard any mussels that fail to open.
  4. Add knobs of the Café de Paris butter over the mussels, stir to melt, and serve hot with the basil, chives and coriander leaves. (I add all of the butter to the mussels, but it’s up to you!) Crusty bread will come in handy to mop up the sauces.

(photography by Tasha Seccombe)

 

Celebrating the launch of Leopard’s Leap’s Culinaria Collection. Hein Koegelenberg (CEO Leopard’s Leap), me, Neil Jewell (Bread & Wine Restaurant) & Eugene van Zyl (Leopard’s Leap wine maker) – picture courtesy of Amplicon PR and Leopard’s Leap

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food preparation and text: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling: Nicola Pretorius & Tasha Seccombe.

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Salmon bisque

18 Mar

A hearty salmon bisque from Savour. Photography by Tasha Seccombe.

It’s time to start planning your Easter menu – no holiday can be complete without some serious culinary indulgence! Over the next 3 weeks I’ll be featuring 3 recipes from 3 cookbooks, all available from Poetry stores as part of our special Easter collaboration.

First on the menu is a thick salmon bisque, the recipe taken from Savour by Marc Hirschowitz, Karen Alsfine and Estelle Sacharowitz. This hearty soup is perfect as a starter, but can easily be eaten as a main course served with freshly baked bread. The most interesting part of this recipe is that it is made with tinned salmon and tinned cream of tomato soup – basic pantry ingredients that makes this dish also possible on a camping trip! But if you have access to great fresh salmon, fresh tomatoes and cream, it would take the soup to new heights.

The recipe states that you can serve it chunky or smooth – I prefer a smooth and thick bisque, easily achieved with the help of a stick blender.

Ingredients:

  • 30 ml olive oil
  • 200 g mushrooms, sliced
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped or crushed
  • 30 ml cornflour
  • 500 ml milk
  • 2 vegetable stock cubes, crumbled
  • 1 x 415 g tin salmon, deboned and flakes (or 400 g flaked cooked salmon)
  • 1 x 400 g tin cream of tomato soup (or 400 g skinless grated tomatoes with 1/4 cup cream)
  • 5 ml sugar
  • 2,5 ml Worcester sauce
  • 8 spring onions, finely chopped
  • 10 ml finely chopped fresh chilli
  • 30 ml sherry
  • fresh cream for serving
  • chopped parsley for serving
  • salt and freshly ground black pepper
  • freshly ground red peppercorns for garnish (optional)

Method:

  1. Heat the oil in a large pot, then add the mushrooms, onion and garlic. Fry over medium heat until they are soft.
  2. Add the cornflour, then stir. Now slowly add the milk and stir well. Add the crumbled stock cubes and stir well.
  3. Add the flaked salmon and stir well. Add the tomato soup (or fresh tomatoes and cream), sugar, Worcestershire sauce, spring onions and chilli.
  4. Add the sherry and stir, then simmer for 15-20 minutes until the soup thickens.
  5. If your soup is too thick, add more water of milk. If you like a smooth consistency, use a stick blender to create a smooth texture. Taste the soup and add salt and pepper to taste.
  6. Serve with a swirl of cream and some chopped parsley (and optionally freshly ground red peppercorns).

Credits:

Photography: Tasha Seccombe

Homeware and linen: Poetry stores, ranging from R99-R299.

Recipe from Savour, available from Poetry stores at R350.

 

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Mediterranean seafood soup

17 Dec

A hearty, chunky, tomato-based seafood soup with saffron and paprika (photography by Tasha Seccombe)

Every December, we go to Keurboomstrand on the Garden Route to spend our holiday – one of the most beautiful places in the world. We have a long family history at Keurbooms: my Mother started going there when she was only 2 years old. When I was only a month old (in 1977), I was Christened under the ancient milk-wood trees in the camping site – one of the most magical spaces that I have ever seen.

A few years ago, an Italian man named Enrico opened an authentic Italian restaurant at Keurboomstrand. Ristorante Enrico’s has now become one of the most popular (and most scenic) spots to eat on the whole of the Garden Route, and it certainly is one of my favourite restaurants in the whole of SA. They serve simple food, cooked with passion and great ingredients. One of the dishes that I order regularly is a seafood pasta, made with fresh linguine and served with a glorious tomato-based seafood sauce brimming with mussels, cubes of locally caught fish and calamari.

While we were on holiday at Keurbooms in January 2012, I wanted to make a festive seafood soup/chowder for the family, so I based my recipe on the taste of the seafood sauce that I love so much from Enrico’s. It is a chunky, hearty, Mediterranean-style tomato-based seafood soup that works best with the freshest seasonal seafood. My soup is also made with lots of passion, so at least I got the secret ingredient right!

Tip: Add any seafood that is sustainable, fresh, and to your liking. Prawns also work really well. Try not to use frozen products – it really makes a big difference in the taste!

Ingredients:

  • 30 ml olive oil
  • 2 sticks celery, finely chopped
  • 1 onion, finely chopped
  • 2 x medium carrots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 bottle dry white wine (sauvignon blanc or chenin blanc)
  • a pinch of saffron threads (or half a teaspoon of turmeric)
  • 500 g fresh mussels in shells (rinsed and beards removed)
  • 4 cans of whole tomatoes in tomato juice
  • 60 ml tomato puree
  • 1 litre fish stock
  • 5 ml paprika (I use smoked paprika)
  • 2.5 ml cayenne pepper
  • 250 g fresh calamari/squid
  • 800 g hake fillets
  • 500 g of prawns (optional)
  • salt & black pepper
  • handful of freshly chopped Italian parsley (as garnish)

Method:

  1. In a large stock pot over medium heat, add olive oil and gently fry celery, onion and carrots. Fry until translucent (not brown), then add garlic and fry for another minute.
  2. Add wine & saffron, then turn up heat and bring to the boil.
  3. Add fresh mussels, then cook for 5 minutes. Remove mussels with a slotted spoon, and discard any unopened ones. Set mussels aside.
  4. Add tomatoes, tomato puree, fish stock, then bring to the boil. Add paprika & cayenne pepper and stir well.
  5. Add all seafood (including mussels), then cook over medium heat for about 5-10 minutes until just cooked (do not overcook!).
  6. Season with salt & pepper, then remove from heat and add chopped parsley just before serving.
  7. Serve with crusty bread and side plates for the shells – it can be a messy affair, but that’s part of the charm!

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food & recipe: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling:  Nicola Pretorius & Tasha Seccombe

 

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Roasted garlic prawns

16 Nov

Roast garlic prawns served with fresh limes

There are 2 types of people in this world: those who eat crustaceans, and those who don’t.

I consider myself chief of the crustacean-eating clan. Prawns are a messy affair – that’s the way they’re supposed to be. You need to roll up your sleeves and really get into it, whether you like to shell your prawns or eat them heads ‘n all.

This recipe really works well for smaller prawns, so look out for the frozen prawn specials and give it a go. I make a marinade of olive oil, lemon juice, garlic, ginger, chilli and parsley, then toss the prawns to coat them well. I then roast them in the oven over high heat for about 20-25 minutes, until they get a slightly toasted colour and release all of their delicious juices. The sauce needs to be mopped up with crusty bread, so be sure to serve some on the side. A glass of chilled dry white wine like Chenin Blanc will complete the picture.

Adjust the amount of chillies  according to your tolerance for heat!

Ingredients:

  • 700g-1kg whole prawns (completely thawed if frozen)
  • 125 ml extra virgin olive oil
  • juice of 1 med/large lemon
  • 2-3 cloves garlic
  • a knob of fresh ginger, peeled and roughly chopped
  • 1 red chilli, seeds removed and finely chopped
  • a handful of fresh parsley, roughly chopped
  • salt and pepper to taste

Method:

  1. Pre-heat oven to 220 C.
  2. Place all of the ingredients in a small food processor or chopper, and pulse until you get a chunky mixture (not smooth). If you don’t have a processer, just chop them very finely with a knife and mix with olive oil and lemon juice.
  3. Arrange prawns in a single layer in a large roasting pan, then pour mixture over it and toss to cover thoroughly.
  4. Roast in the top half of your oven for 20-25 minutes, checking on the prawns half-way through to toss them again. The prawns are ready when they turn pink with slightly toasted edges.
  5. Serve as a starter or snack, straight from the oven, with crusty bread.

Tip: If you are using large prawns, be sure to remove the “poop” tract before roasting them. But I don’t bother with the smaller prawns. I just rinse them under cold water.

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling: Tasha Seccombe & Nicola Pretorius

 

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Smoked trout puffs

12 Nov

Smoked trout puffs (photograph by Tasha Seccombe)

My brother-in-law, Gerhard Compion, is the trout farmer on Lourensford Estate. I recently got involved in the family business by doing some marketing and distribution for his company, Lourensford Trout. If you don’t know what rainbow trout is, it is a fresh-water fish with beautifully pink flesh – very much the same taste and look as salmon.

However, rainbow trout that are farmed in raceways (like Gerhard’s fish) are SASSI green-listed, which means that they are the sustainable choice. If you have ever eaten rainbow trout, you would know that it is a delicate and truly delicious fish! Gerhard supplies his trout whole or filleted, and also provides a choice of cold smoked or hot smoked options. I am privileged to also be involved on the product development side of things, so I get to try out new innovative ways with the trout all the time – it’s a tough job, but someone’s gotta do it! 😉

With the warmer summer season on our doorsteps, cocktail parties are certainly just an invite away. These little trout puffs are such a fantastic way to entertain a crowd. They are great served as appetisers before a meal, or as snacks at a cocktail party. They are really easy to make, but they look like professional little canapés made by a pro (or at least I think so!) – they’ve got some “wow factor”, for sure! Bites of delicate cold-smoked trout and herbed cream cheese on pillows of light-as-air puff pastry.

Ingredients: (makes about 36)

  • 1 sheet store-bought puff pastry, thawed
  • 1 egg, slightly beaten
  • sesame seeds, for sprinkling
  • 230 g plain cream cheese, at room temperature
  • 1 teaspoon (5 ml) dried dill (or 15 ml chopped fresh dill)
  • 3 tablespoon (45 ml) fresh chives, finely chopped
  • 1 teaspoon fine horseradish pulp
  • 15 ml lemon juice

Method:

  1. Pre-heat oven to 220 Celsius. Lightly grease or line 2 baking trays.
  2. Unroll puff pastry, then cut into squares of about 4 cm long. Place them on the baking trays, leaving a little space between each square.
  3. Brush squares lightly with egg, then sprinkle with sesame seeds. Bake for 8 minutes or until lightly golden brown and crisp. Remove from oven and leave to cool, then carefully cut them open horizontally.
  4. In a mixing bowl, mix cream cheese, dill, chives, horseradish and lemon juice. Add more lemon juice if the mixture is too thick. Spread about 1 teaspoon of the mixture on the bases of the squares, then top with a rolled-up sliver of smoked trout.
  5. Replace the pastry “lids” at a slight angle. Serve on a platter.

(Recipe adapted from “Picnic Hamper: The Al Fresco Recipes You Must Have” by Murdoch Books.)

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Smoked snoek cheesecake

10 Oct

A delicious savoury cheesecake with smoked snoek, leeks and chives (photograph by Tasha Seccombe)

A savoury cheesecake? Yes please!

Spring is the perfect season for light lunches like quiche and salad. This is a chunky savoury tart with all the delicious elements of a proper South African “souttert”, mixed with the creaminess of a traditional cheesecake and the convenience of a simple, rustic, eggy quiche. Substitute the snoek with smoked salmon or trout for a delicately coral alternative, or use cooked smoked haddock.

Ingredients:

  • 1 x packet store-bought shortcrust pastry (thawed)
  • 50 g butter
  • 200 g leeks, chopped
  • 1/2 cup of chopped spring onions
  • 4 eggs
  • 250 ml cream
  • 125 ml milk
  • grated rind and juice of half a lemon
  • 200 g Fairview cream cheese, Black Pepper flavour (or 200-250 g plain cream cheese with 1 t added cracked blackpepper)
  • 2 t Dijon mustard
  • 1 t salt
  • 250 g smoked snoek (flaked and deboned)
  • handful of flatleaf parsley, chopped
  • handful of chives, chopped

Method:

  1. Pre-heat the oven to 180 C.
  2. Spray a 23cm springform cake tin with non-stick spray. Roll out the pastry slightly thinner to match the size of the tin, then carefully shape the pastry around the inside of the tin. Prick with a fork all over. Trimming the edges is optional (I like the rustic look of an untrimmed edge!).
  3. Blind-bake the pastry (lined with non-stick baking paper and filled with baking beans or rice) for 10 minutes, then remove paper and beans and bake for a further 5 minutes.
  4. While pastry is baking, heat the butter in a pan and fry the leeks and spring onions over medium heat until soft and translucent.
  5. While the leeks are frying, put the eggs, cream, milk, cream cheese, lemon rind & juice, mustard and salt in a large bowl and beat well with an electric beater. Add the flaked snoek, soft leeks, spring onions, and fresh herbs, and mix well with a spoon to keep the chunky texture. (If you prefer a smoother texture rather than chunky, process in a food processor.)
  6. Remove prebaked pastry from oven, then pour filling into pastry case. Return tin to oven and continue baking for a further 40-45 minutes, or until golden brown on top.
  7. Remove from oven and leave to set at room temperature. Serve warm or at room temperature (not piping hot from the oven) with a crisp, dressed green salad.

Tips: A large rectangular tart can also be made for cutting into smaller teatime portions.

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling: Tasha Seccombe & Nicola Pretorius

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Baked trout with minted pea risotto

6 Oct

Baked trout on a bed of organic pea risotto with mint, cider and gruyere cheese

Some ingredients are so brilliantly vibrant and inspiring that you have to let them speak for themselves. This was the case with the organic peas that I got from Genesis Farm, and the trout fillets from Lourensford Trout (SASSI green listed). Neither of them have ever been frozen, nor have they ever seen the inside of a retail shelf. Straight from the farm(s) to my kitchen!

I decided to bake the trout fillet whole in my oven, brushed with melted butter and seasoned lightly with salt, pepper and a pinch of dill. I made a simple risotto using dry apple cider (instead of white wine) and chicken stock. I added the freshly shelled peas and chopped mint close to the end, then rounded it off with loads of grated gruyere cheese and a large knob of butter. It was slightly runny, like hot lava – just perfect.

This is such a comforting yet refreshing meal, perfect for Spring or Summer – lunch or dinner. I love the texture that the peas add, so it is imperative that they are not overcooked. They should still “pop” softly in your mouth!

Ingredients for risotto: (serves 4)

  • 2 T butter
  • 2 T olive oil
  • 1 onion, finely chopped
  • 250 g arborio rice (I used long grain rice because I forgot to buy arborio! It still worked, but arborio is better.)
  • 125 ml dry apple cider (or dry white wine)
  • 800 ml warm chicken stock (or vegetable stock)
  • 250 g fresh peas (or use good quality frozen peas, thawed)
  • 1 T freshly chopped mint
  • about 60 g gruyere cheese, finely grated (about 1 cup when grated)
  • 2 T butter

Method:

  1. In a medium sized pot over medium heat, add butter and olive oil, then fry onions until soft and translucent (about 5-10 minutes), but not brown.
  2. Add rice, then fry for about 3 minutes until they are slightly toasted.
  3. Add apple cider, then cook until the the liquid ha been absorbed. Now start adding the stock, one ladle at a time, and cook on medium to low heat until the liquid is almost completely absorbed before adding more. The rice should never cook completely dry. Stir every now and then to make sure that the rice doesn’t stick to the bottom.
  4. When the rice is almost cooked but still has a slight bite, add the fresh peas and chopped mint, then add the last of the stock and cook for about 3-5 minutes. Remove from heat, then stir in cheese and butter. Cover with a lid and leave for 5 minutes. Remove lid, then stir to combine everything. Season with salt and pepper.

Ingredients for baked trout: (serves 4)

  • about 600 g rianbow trout fillets (allow roughly 150 g per person)
  • 2 T butter, melted
  • a pinch of dried dill
  • salt flakes and freshly ground black pepper

Method for trout:

  1.  Pre-heat oven to 200 C.
  2. Line a baking tray with baking paper, then place the fillet(s) on top, skin side down.
  3. Mix the melted butter with the dill, then brush all over the fillets.
  4. Season with salt and pepper, then bake for 15 minutes or until just done.
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Herbed mackerel butter

5 Jul

Mackerel butter with lemon and parsley

Cured mackerel fillets must be the Mediterranean version of smoked Cape snoek! These fabulous little fish fillets are much smaller than snoek, but can be used very much in the same way.

Rather than making a regular pateé, I opted for making a rich herbed mackerel butter instead. With no cream or soft cheese added, this buttery spread really melts in your mouth, and is the perfect topping for warm toasted bread. Most Mediterreanean foods are quite light, so the rich contrast of this spread works very well when used as a starter to a long, lazy meal with many courses.

It keeps well in the fridge for at least a week, depending on the freshness of the fillets.

Ingredients:

  • 2 x medium-sized Mediterranean Delicacies Herb Mackerel fillets (skins removed)
  • 150-200 g butter, softened, but not melted
  • a generous handful of Italian parsley, roughly chopped
  • juice and grated rind of half a lemon
  • 2 T (30 ml) extra virgin olive oil
  • salt and pepper to taste
  • toasted ciabatta to serve

Method:

  1. In a food processor, blend mackerel fillets, butter, parsley, lemon juice & rind, olive oil and season with salt and pepper. Blend to a smooth paste.
  2. Serve at room temperature with warm, freshly toasted ciabatta.

WIN this hamper!

This post is the second in a 4-week series that I am doing in association with Mediterranean Delicacies.

WIN a fabulous Medi Deli hamper by entering their competition on Facebook! Competition have been extended untill end of of July 2012. Hamper includes a gourmet pasta maker, cheese board and a selection of delicious wines and Mediterranean Delicacies’ products.

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