STEAMED SOLE WITH PRAWNS AND CORN GRITS
Sole is found on the sandy ocean floor from the Kei River mouth to Cape Agulhas, and is prized for its firm yet delicate flesh. We have filleted it and rolled it into paupiettes (like little Swiss rolls) which are then steamed. Grits is a dish from the American South which started out as a simple fisherman’s breakfast. Traditionally made with roughly ground white maize meal, very similar to our coarse mealie meal, this version has prawns, cheese, garlic, parsley and bacon. This dish requires some planning, so don’t start cooking without having done all the preparation.
3 East Coast sole, dressed (skin removed and fillets removed from the bone)
Fish mousse:
50g firm white fish fillet, chopped 1 large egg yolk 30ml (2 tbsp) fresh cream 5ml (1 tsp) finely chopped fresh basil Salt, to taste
Salsa:
2 tomatoes, peeled, seeded and diced ½ a red onion, finely chopped 4-5 peppadews, chopped 15ml (1 tbsp) chopped chives Juice of 1 lemon 30ml (2 tbsp) olive oil Salt
Grits:
400ml full-cream milk Pinch of salt 50g mealie meal 60g finely grated parmesan cheese 30ml (2 tbsp) softened butter 15ml (1 tbsp) chopped fresh chives 12 queen prawns, deveined, shelled, sautéed and chopped 8 queen prawns, deveined Oil, for frying
To finish:
Place the sole fillets on a tray with the inside facing down. For the fish mousse, combine the fish fillet and egg yolk and blend till smooth. Pass through a fine sieve, then beat in the cream, basil and salt. Smear a small amount of fish mousse on each sole fillet and roll up gently. Refrigerate until needed. Mix the ingredients for the salsa and set aside.
For the grits, bring the milk and salt to the boil, add the mealie meal, cover and simmer for about 40 minutes, stirring regularly to prevent sticking. Once cooked, stir in the parmesan, butter, chives and chopped prawns and keep warm. Steam the sole paupiettes in a basket for about 5 minutes or until cooked through. While the sole is steaming, pan-fry the remaining prawns. Serve the grits, paupiettes and prawns hot, in steamer baskets or on plates, with salsa on the side. Sprinkle with coarse salt, drizzle with olive oil and garnish with microherbs, if desired. Serves 4