FRESH FROM THE SEA

More people are enjoying fish than ever before. However for fish dishes to be truly pleasurable the fish needs to be pristine, have a snow-white texture and a fresh aroma. Choose your fish carefully and be adventurous. In South Africa we are paying more attention to quality and supermarkets are offering a wider choice. Often you will find the more popular the fish the more expensive it is. So, do check out lesser known varieties, you will find they can be stunning taste wise and offer excellent value.

CHOICE INGREDIENTS

Good quality olive oil, butter, cream, soft crushed sea salt, English mustard powder, mustard seeds, fennel seeds, white wine, fresh lemons, herbs such as dill, tarragon, fresh basil, bay leaves, oregano, chopped parsley and sprays of fennel. Vegetables that are a happy choice with fish; onions, leeks, tomatoes and celery leaves.

ESSENTIAL EQUIPMENT

A heavy-based grilling pan, a nonstick frying pan and a stainless steel oven-proof dish that is large enough to hold whole fish fillets (aluminium foil can be substituted).

VITAL HINTS

When storing fish, immediately wash under cold running water. Place on a large dish and sprinkle with sea salt. Cover with wax paper and refrigerate. Before cooking give one further rinse and pat dry on paper towels as you do not want to dilute the juices.

Rather undercook than overcook. When fish is perfectly cooked it just peels away from the bone and retains all its juices. Do remember it continues to firm as it stands.