- 6 x 150g hake fillets
- olive oil
Heat a non-stick pan until very hot. Add a little olive oil. Season the hake with salt and place skin side down in the hot pan. Pan-fry each side for 3 minutes. Season with a little lemon juice. Place a piece of biltong crust on each fillet and place under a hot grill for 1 minute.
- biltong chips
Line a tray with baking paper, and place the biltong slices on top of the paper. Cover with another sheet of baking paper. Weigh down with some coarse salt. Bake at 180˚C for 20 to 30 minutes until crisp.
- 75g biltong crumbs
- 100g soft butter
- 50g Parmesan, grated
- 25g ‘00’ flour *
- 75g fresh breadcrumbs
- 25g egg
For the biltong crumbs, dry out thinly sliced biltong. When completely dry, grind in a spice grinder. Mix all the ingredients for the crust together. Roll between baking sheets to 2mm thickness and place in the freezer. Cut out pieces the size of the fish.
*‘00’ flour refers to how finely ground the flour is and how much of the bran and germ have been removed. It is very good for using in pasta.
- rock salt
- 300g baked potato flesh
- 63g ‘00’ flour
- 63g parmesan, grated
- 1 egg
- 5 tsp buchu leaves, chopped finely
Preheat oven to 200˚C. Spread the rock salt on a tray and place the potatoes on top of it. Place in the oven for about 2 hours until the potatoes are soft in the middle. Cut the potatoes in half and push the flesh through a fine sieve. Mix the flour, parmesan, egg and chopped buchu with the mashed potato. Roll in cling wrap and poach in boiling water for 9 minutes. Place in iced water to cool. Unwrap and re-roll the gnocchi in new cling wrap. Cut into 2 cm pieces, dust lightly with flour and pan-fry in butter until golden and crispy.
Samp and Sweetcorn
- Ragout ½ cup samp, soaked overnight
- 2 cups vegetable stock
- 5g salt
Cook the samp in the vegetable stock with the salt for 40 minutes until soft. Drain and leave to cool.
- 2 tbsp olive oil
- 1 red onion, finely diced
- corn of 1 cob
- 2 tbsp salmon stock
- 1 tbsp butter
- 2 tbsp chives, finely chopped
Sauté the onion and sweet corn lightly in the olive oil, and add the cooked samp. Deglaze with the salmon stock. Add butter, season, and take off the heat. Add the chives.
- 15g maple syrup
- 5 black peppercorns
- 150g sherry vinegar
- 100g salmon stock
- 300g water
- 6 rooibos tea bags
- 4 gelatin leaves, softened in iced water
Reduce the maple syrup, peppercorns, sherry vinegar and salmon stock in a small pot until the liquid is a syrupy consistency. Boil the water and add the tea bags. Take the water off the heat and let the tea bags infuse for half an hour, then add the liquid to the syrup. Strain through a fine sieve. Heat 600ml of liquid and add the gelatin. Strain through a fine strainer and leave to set in the fridge. When the jelly has set, break it up with a whisk. Fill a siphon gun half way with the jelly.
Add 1 NO2 charger. Shake vigorously.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Recipes by Margot Janse • Photography C&D Heierli