KABELJOU WITH LOADED LEMON COUS­COUS

Destiny - - Food -

Kabeljou (also known as kob) is one of the most fished game species in South African wa­ters. If al­lowed to grow to full size, it can be quite large.

I only use farmed kabeljou for cook­ing, in ac­cor­dance with the SA Sus­tain­able Seafood Ini­tia­tive list – and I hope you do too. Kabeljou is quick, easy to prepare and works re­ally well with this loaded cous­cous salad.

FOR THE KABELJOU:

• Sim­ply drag some kabeljou fil­lets through sea­soned flour and shake off all the ex­cess.

• Heat a pan on high with 50ml (2¾T) oil and 50ml (2¾T) but­ter. Once hot, place the fil­lets in the pan.

• Only flip the fish once one side has browned suf­fi­ciently. Crack over some pep­per, sprin­kle with sea salt and add a squeeze of lemon.

• Grill in a pre-heated oven at 220°C for 10 min­utes. Top with chopped chives.

FOR THE COUS­COUS, YOU WILL NEED:

375ml (2¾ cups) dried cous­cous

60ml (4T) flaked al­monds

60ml (4T) ex­tra-vir­gin olive oil

5ml (1 tsp) Di­jon mus­tard

5ml (1 tsp) honey

5ml (1 tsp) fine lemon zest

30ml (2T) freshly squeezed lemon juice

250ml (1 cup) English cu­cum­ber, de­seeded and diced

1 large to­mato, de­seeded and diced

125ml (½ cup) chopped blend of fresh pars­ley, co­rian­der and basil Salt and pep­per

METHOD:

• Place the cous­cous in a bowl. Just cover it with boil­ing wa­ter (don’t pour over too much). Wrap tightly with plas­tic wrap or a lid and set aside for 2 min­utes.

• Flake the cous­cous with a fork and al­low it to cool for about 20 min­utes. Mean­while, toast the al­monds in a dry pan (don’t add oil) un­til crisp and golden.

• Once the cous­cous is cool, flake it again to re­move any lumps. Driz­zle with the olive oil and add the rest of the ingredients. Stir gen­tly.

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