SPECIAL TREAT Chef Kenneth Ngubane’s grilled Norwegian salmon with deep-fried pap
We were so impressed by his delicious salmon that, as a special Christmas treat, we asked chef Kenneth Ngubane if he would share his recipe with us. Enjoy it – we certainly did!
Don’t be put off by the long list of ingredients – if you look closely, you’ll see they’re all easily available, and Kenneth assures us this recipe is deceptively easy to make. It’s a hot favourite at Punchinello’s, the restaurant he heads up at the Southern Sun Montecasino precinct in Fourways, and what we really liked about it was the imaginative combination of imported Norwegian salmon with local pap: fusion at its best. Plus, the pap is deep-fried! Indulgent, innovative and satisfying – perfect for a proper South African Christmas…
Grilled Norwegian salmon with deep-fried pap, pea purée, cinnamon butternut & grilled fennel
• a pinch of black kosher salt
• a pinch of freshly ground black peppercorns
• a pinch of freshly ground coriander seeds
• a pinch of fennel seeds
• a pinch crushed red pepper flakes
• a pinch of sugar
• 2 tbsp finely grated lemon zest
• 2 tbsp finely grated orange zest
• 120g Norwegian salmon
• 1 tbsp olive oil
• 10g chopped onion
• 1 clove garlic
• 30g frozen peas
• 1 small butternut
• a knob of butter
• about 1 tbsp sugar
• a pinch of ground cinnamon
• 50g maize meal
• 1¼ tbsp cake wheat flour
• 3 eggs
• 20g breadcrumbs
• 1 fresh fennel bulb, sliced lengthways
1. Combine the salt, pepper, spices, sugar and lemon and orange zest in a bowl.
2. Cook the maize meal. When cooled, shape it into a log and slice into discs. Dust with flour, egg wash and breadcrumbs, then deep-fry.
3. Heat the oil; sauté onion and garlic. and add the peas. When cooked, purée until smooth. Scoop out the butternut using a melon baller, and blanch, then sauté in butter, sugar and cinnamon.
4. Grill the salmon to medium-done, and the fennel until charred. To serve, drop a dollop of pea purée onto a serving plate, top with the salmon, spread the lemon zest mixture evenly over the fish and add rounds of deepfried pap. Garnish with grilled fennel.