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STUFFED FISH IN PARMA HAM

If you’re not able to get your hands on a Cape salmon, yellowtail, cob or kingklip, then three smaller fish work just as well.

Ingredients

(serves 6)

1 large whole fish (or 3 smaller fish), sliced open 6-8 strips Parma ham

FOR THE STUFFING

1 tablespoon olive oil

½ onion, finely chopped

2-3 cloves garlic, crushed

2 teaspoons ground cinnamon

½ cup brown rice

375 ml water

¼ cup currants

2 tablespoons each chopped dill, mint and parsley ½ cup pine nuts, toasted

½ cup crumbled feta cheese

1 Make the stuffing Heat the olive oil in a pan. Fry the onion, garlic and cinnamon until the onions are tender. Add the rice and stir until all the grains are covered with oil. Add the water and bring to a boil. Remove from the heat and stir in the currants, herbs and pine nuts. Set aside to cool. Then add the feta.

2 Spoon the stuffing into the sliced fish and wrap the ham around it, tightly.

3 Tie the fish with string and braai over medium coals until cooked. The fish is cooked as soon as the flesh is no longer translucent, and it easily flakes (about 30 minutes, depending on the size of the fish and the heat from the coals).

Drive & Camp says Preparation time is around 45 minutes, which means you have a little bit more than an hour before you can tuck in.