More Delicious Recipes

	Recipe of the month
	Basic Cooking Instructions
	Nutritional Values
	Suggest your own recipe

A collection of delicious recipes:
 

- 2 WINTER WARMERS:

LOBSTER PASTA DISH (Serves 8 lunch portions.)
Ingredients

1 pkt Lobster meat
2 Tbsp Chopped Garlic
1 Minced Shallot
1 Tbsp Chopped Parsley
½ Cup (125ml) White wine
2 Tbsp Olive Oil
2 Tbsp Butter
½ Cup (125 ml) Crème Fraiche
1 Lemon
Sea Salt and Pepper to taste
8 Fennel seeds (optional)

Method
Cook pasta according to instructions, toss with olive oil and keep warm.
In a pan sauté garlic, shallots, (fennel seeds if desired) in butter until aromatic but taking care not to burn. Add lobster meat and wine and cover for 3-4 minutes allowing to steam. Stir and remove meat keeping warm. Add crème fraiche and stir for a few minutes until slightly thick. Add the lobster meat and parsley back in with the sauce. Adjust seasoning. Divide pasta among 4 plates and top with lobster sauce. Serve with salad and crusty bread.

SMOKED FISH PIE (makes 2 meals for 4)
Ingredients
2.3kg (5lb) potatoes, peeled and cut into rough chunks
4 medium eggs
900ml (1½pints) milk
225g (8oz) butter
225g (8oz) Cheddar cheese, grated
150ml (¼ pint) dry white wine
300ml (½ pint) fish stock
900g (2lb) skinned smoked haddock fillet, preferably undyed, cut into wide strips
700g (1/lb) skinned salmon fillet, cut into wide strips
75g (3oz) plain flour
142ml carton double cream
2 level tbsp capers, drained, rinsed and chopped
3 level tbsp roughly chopped flat-leafed parsley

Method

1. Preheat the oven to 180ºC (160ºC fan oven) mark 4. Put the potatoes in a pan of salted water, bring to the boil, cover and simmer for 20min. Add the eggs to the pan and cook for 8min until hard-boiled and potatoes are almost tender. Remove the eggs and put in a bowl of icy cold water. Warm 200ml (7fl oz) of the milk.
2. Drain the potatoes, return to the pan and cook over a low heat for 2min. Mash potatoes until smooth. Stir in 150g (5oz) butter, half the cheese and the warmed milk and season to taste with salt and freshly ground black pepper. Beat together well, cover and put to one side.
3. Meanwhile, divide the wine, stock and remaining milk between two large wide pans and bring to the boil. Add the haddock and salmon, return the liquid to the boil, then turn down the heat to poach the fish gently for 5min or until just beginning to flake. Using a draining spoon, lift the fish into two 1.4 litre (2½ pint) capacity deep ovenproof dishes and flake with a fork if necessary. Reserve cooking liquid.
4. Melt the remaining 75g (3oz) butter in another pan, add the flour, stir until smooth and cook for 2min. Gradually add the fish liquid, whisking until smooth. Bring to the boil, stirring, and cook for 2min or until thickened. Stir in the cream, capers and parsley; season to taste.
5. Peel the eggs, chop roughly, scatter over the fish, then ladle sauce evenly over the top. Spoon potato mixture over the sauce and sprinkle with the remaining cheese.
6. Bake for 35-40min until golden and hot.
7. To freeze Cool sauce before pouring over fish and eggs. Freeze at the end of step 5 for up to three months.
   8. To serve Thaw overnight at cool room temperature. Bake at 190ºC (170ºC fan oven) mark 5 for 50-60min or until golden and bubbling at the edges.

Suggestion
A brilliant dish to prepare ahead, ready to pop in the oven when needed. 

SWEET POTATO ROSTI (serves 4)


4 Sweet Potatoes, peeled and grated
60 ml Cake Flour
2 Eggs
Black Pepper to taste
60 ml milk, use as needed:

Place the grated potatoes, flour, eggs and pepper in a bowl and mix well. Add the milk a little at a time until a thick paste forms.
Heat 5 ml olive oil in a frying pan and fry 4 large spoonfuls of the batter until golden brown on both sides, about 3 minutes. Drain and leave in a warm oven until needed.

NAPOLITANA SAUCE
4 Spring onions, finely chopped
60 ml flat leaf parsley, finely chopped
4 Fresh Tomatoes, finely chopped
Freshly ground Black Pepper, to taste
Olive Oil for frying

In a hot pan, fry the spring onion until soft, add the parsley, tomatoes and seasoning. Fry until soft and juicy. Reduce the heat and simmer for 10 minutes.

KINGKLIP
Lightly season the Fillets and then fry them in a non-stick pan in a little olive oil until golden brown and cooked through, about 5 minutes on each side.
OR, season with a Cajun spice.

Place the fish on top of the rosti and pour the Naolitana sauce over the fish.
Garnish with onion sprouts

SEA BASS
Scientific name: Dissostichus eleginoides
Market name: Chilean Sea Bass
Common names: Patagonian Toothfish

Chilean Sea Bass, also known as Patagonian Toothfish is a cold-water fish, caught throughout most of the Antarctic and Southern Hemisphere. Almost all of the Sea Bass is caught and frozen at sea on factory vessels (making for a very high quality fish).
The meat of a Chilean Sea Bass is a pearly snow white which remains white upon cooking. Chilean Sea Bass has a very large flake and is very moist and tender. This fish has gained popularity throughout the cooking community and is one of the most sought after fish.

Baked Chilean Sea Bass (Patagonian Toothfish) with Black Olive Sauce
Servings: 4
Ingredients:
4 – 6 Chilean Sea Bass Fillets
4 cloves garlic, chopped
1 tsp oregano, dried
1 tsp basil, dried
2 tsp parsley, fresh
1 cup black olives, pitted and chopped
¼ cup olive oil
½ cup dry white wine, or vegetable stock
salt and pepper
Method:
1. Combine garlic, oregano, basil, parsley and olives. Season to taste with salt and pepper.
2. Heat olive oil in 13x9 inch baking dish at 200°C for about 5 minutes. Evenly spread olive mixture over bottom of baking dish. Carefully place fillets on top and pour white wine over top of fillets.
3. Bake for 15 minutes or until done.

Nutritional data for Chilean Sea Bass

GRILLED ROCK LOBSTER WITH BABY MARROW & CREAMY LEMON PESTO (SERVES 1)

Ingredients:
1 Fresh West Coast Rock Lobster, about 500g, split through the top, butterflied and washed.
Olive Oil
¼ Lemon
1 medium Baby Marrow (zucchini), Cut into ribbons as far as seed section

Pesto:
50ml Olive Oil
2 tblsp Pine Nuts
2 Cloves Garlic, crushed
Rind of 1 Lemon
6 Large Sweet Basil Leaves, finely sliced
1 small sprig Dill, chopped
100 ml Cream
Sea Salt & Freshly Ground Pepper to taste
10g Grated Parmesan Cheese

Garnish:
3 leaves each, red & white witlof
Fresh Watercress
Fresh Lemon cut into wedges

METHOD:
Preheat Oven to 200oC.
Lay Rock Lobster flat and season well.
Heat a heavy-based pan to medium, add a splash of olive oil and place Rock Lobster flesh side down in pan.
Sauté until golden brown, squeeze with lemon and allow to caramelise 30 seconds. Remove from pan and bake in oven for 5 minutes.
Blanche baby marrow ribbons for 10 seconds, drain and toss with a little olive oil, salt and pepper.

Pesto:
Heat a small pan on low heat, add olive oil and sauté pine nuts until golden brown.
Add garlic and lemon rind and cook for 30 seconds more.
Stir in basil and dill and cook until wilted, then add lemon juice, cream and seasoning and reduce to a light sauce consistency.
Add parmesan just before serving.

Serving Suggestion:
Place baby marrow around border of pre-heated platter. Fan witlof alternately at one end and arrange rock lobster over base of witlof.
Spoon pesto around end of platter and garnish head of rock lobster with watercress and top with lemon wedges.
 

RAINBOW TROUT WITH LEMON SAGE WALNUT SAUCE
(SERVES 4 – 6)

Ingredients:
4-6 Gilled & Gutted Rainbow Trout
Flour
Olive Oil
Salt & Pepper

For Serving:
Soft cooked polenta

Lemon & Sage Walnut Sauce:
1 bunch sage, leaves only
100g walnuts roughly chopped
100g butter
1 large lemon
150ml dry white wine

Method:
Lightly flour the fish and season with salt and pepper inside and out.
Pan-fry in olive oil for 5 minutes each side and then place in a preheated moderate oven for 7 minutes.

Crisp the sage, walnuts and butter, add lemon zest and wine and simmer until the liquid is reduced by half.

Serve the fish with hot, soft polenta and pour over the sauce.

Del's Snoek

Ingredients:
1 Flecked Snoek
½ Cup Mayonnaise
½ Cup Oil (not Olive oil)


Method
Defrost snoek

If Snoek is only flecked snoek add salt for 20 mins.
Wash salt off before cooking.
If it is mild cured snoek do not add salt
Mix Mayonnaise & oil together
Brush all the Mayonnaise & oil evenly on to the snoek

Put oven on grill very hot
Line oven grid with foil (to keep oven cleaner)
Put the Snoek on the oven grid on top of the foil, flesh side with the Mayonnaise up

When you and the oven are ready:
Place grid 1 hand from the hot coils (1 hand being from top of fingers to the top of the wrist)
Pour yourself a glass of wine and watch the snoek for 12 mins.

Take out and enjoy.

Suggest your own recipe:

Would you like to suggest your own tried and trusted recipe.  Just fill in the form below and send us your favourites.  The best recipe each month will win a R100 voucher for The Fish Shop in Athlone.