Smoked Snoek Pâté Parcel with Chive Beurre Blanc
Ready-made smoked fish pâté is available at many good supermarkets and delicatessens.
Heat the remaining butter in a clean frying pan and fry the mushrooms over high heat until tender. Add the garlic and fry until the excess liquid evaporates. Mix in the onion-herb mixture and cool. Add the pâté.
120 g-150 g smoked snoek pate
100 g butter, extra melted butter
100 ml white wine
salt, milled black pepper, mixed herbs
200 ml cream
freshly squeezed lemon juice
300 g brown mushrooms, finely sliced 1 clove garlic, crushed
200 g roll phyllo pastry
small bunch fresh chives, chopped
Heat half the butter in a medium saucepan and fry the onion until translucent. Add the wine, season with salt, pepper and mixed herbs and boil uncovered until no liquid remains.
Add the cream and simmer uncovered for about 5 minutes until thickened. Flavour with lemon juice.
Braised Linefish with Roasted Hazelnut
Beurre Blanc and Almond and Anchovy Butter
4 x 200 g-300 g portions filleted linefish
Court Bouillon (page k9)
vegetable oil
400 ml Harvey's Beurre Blanc
balsamic vinegar
100 g hazelnuts, deep fried in hot oil or roasted in a dry frying pan
Set the oven at 180°C. Grease six muffin tins. Unroll the pastry and cut corner-tocorner into two triangles. Keep covered with a damp cloth while making theparcels. Place one piece on a working surface and brush with melted butter. Place another piece on top in the shape of a star. Place 30 ml filling in the centre and enclose by pinching the points together. Place in a muffin tin. Repeat the procedure to make six parcels. Bake for 10-15 minutes until the pastry is golden.
Make the beurre blanc while the parcels are baking. Add the chives just before serving.
To Serve: Place parcels on warm plates and pour a little beurre blanc around. Serves 6
200 g butter, at room temperature, cut into cubes
60 g chopped almonds
2 canned anchovy fillets,
or 5 ml anchovy paste
milled black pepper, freshly squeezed lemon juice
Nut Butter: Heat a little of the butter in a medium saucepan and fry the nuts and anchovies until roasted. Cool slightly, then beat in the remaining butter bit by bit until smooth. Season with pepper and lemon juice.
Place the nut butter in a piping bag with a large nozzle and pipe noisettes on a wax paper-lined tray. Chill.
Bring the court bouillon to the boil in a large saucepan, add the fish, cover and poach gently until just cooked. Remove from the pan, cover and set aside until just before serving.
Heat vegetable oil in a frying pan and sear the poached fish until golden and heated through. (The twin cooking procedures ensure your fish is moist and perfectly cooked in as little time as possible.)
Pour beurre blanc into a jug and stir in enough balsamic vinegar for a rich, marbled caramel colour.
Spoon onto four warm plates, place fish fillets on top and sprinkle roasted hazelnuts around. Top with nut butter and dust the rim of the plate with milled black pepper.
Serves 4
Polenta-Seared Tuna on Ratatouille, with
Tomato Beurre Blanc and Green Herb Oil
4 x 200 g-300 g fillets or cutlets of tuna
150 g polenta or maize meal olive oil
200 ml Harvey's Green Herb Oil
1 rib celery, finely sliced 10 ml dried mixed herbs 1 bay leaf
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
1 green pepper, seeded and sliced
2 cloves garlic, crushed
410 g can whole peeled tomatoes, chopped (don't drain)
10 patty pans, sliced
5 courgettes, sliced
350 ml Harvey's Beurre Blanc
100 ml Harvey's Tomato Vinaigrette
chopped fresh parsley
Ratatouille: Heat olive oil in a medium saucepan and fry the onion and celery until limp. Add the mixed herbs, bay leaf, peppers, garlic and tomato. Simmer uncovered until the ratatouille thickens.
Add the patty pans and courgettes and cook for 10 minutes. Season with salt and pepper.
Tomato Beurre Blanc: Make the beurre blanc. Mix in the tomato vinaigrette and chopped parsley.
Season the fish with salt and pepper and coat with polenta or maize meal.
Heat olive oil in a large frying pan and sear the fish on both sides. Reduce the heat and cook through more gently.
To Serve: Spoon hot ratatouille on four warm serving plates. Place fish on top and pour tomato beurre blanc around. Drizzle green herb oil onto the fish and garnish with parsley.
Serves 4
