Seasoned Chefs will tell you – the secret is almost always in the sauce! Learn how to make an easy pea & sour cream sauce to accompany pan-roasted hake fillet, seasoned with NOMU Seafood Rub and fried until perfectly crispy and flaky. Sided with a loaded salad of greens, crispy chickpeas & silky onion wedges. … Read more
Who knew it was possible to create such a fantastic bite with only a few ingredients, Chef? Sharp horseradish sauce is cooled down with sour cream to make a beautiful spread for your toasted bagel, filled with smoked trout & fresh greens. It’s oh, so so-fish-ticated.
Make it as a divine dinner for yourself (because you deserve it!) or as a meal when friends with high expectations are visiting. Either way, this smoked trout salad will impress with crispy garlic croutons, creamy avo, smoked trout ribbons, fresh dill, pickled onion, & a drizzle of balsamic reduction.
There’s not a thing out of place on this plate. Succulent trout fillet is pan-fried to perfection, and adorned with a luscious apricot & soy basting. Served alongside creamy mashed potato and a crisp fennel, apple & celery salad featuring a mustard dressing.
In this delish dish, golden snoek fishcakes are sided with buttery baby potatoes & a dill-mint pea salad that features rounds of radish, ribbons of refreshing cucumber, and creamy feta. It’s a classic weeknight dinner the entire fam will love.
This fish pie contains a tasty filling of spinach, mushrooms, and tender hake. Instead of putting a classic mash on top, we used quick-crushed potatoes! Comfort food, yes. Boring, absolutely not!
A beautiful fillet of trout smothered in a creamy cheat’s Hollandaise sauce made from Dijon mustard and crème fraîche with a sneaky surprise umami kick – miso paste! Served with an avocado & corn salad, and roasted sesame butternut. All the skill with none of the fuss!
This recipe delicately balances bold flavours to ensure every bite is interesting. A bed of jasmine rice is topped with handmade chicken meatballs loaded with garlic, ginger, coriander & spices. Everything is deliciously drenched in a coconut milk-based sauce and sided with charred broccoli & pak choi.
On a bed of fluffy jasmine rice rests a generous serving of Thai-curried butter beans, which offers expertly intertwined flavours of creamy coconut milk, punchy Thai red curry paste, & zingy lemon juice. Topped with a golden hake fillet, fresh coriander & crispy onion bits.
Picture it: Green leaves, cucumber ribbons, plumped peas, & toasted sunflower seeds form the base of this ultimate scrumptious salad. Boiled baby potatoes give it substance, a mustard vinaigrette some tang, and flaked trout & crispy skin the wow factor. It’s Instagram worthy, Chef!