Banana Smoked Kabeljou – Shane Sauvage

Cape Fusion FishBanana Smoked Kabeljou – Shane Sauvage

Shane Sauvage has recently launched his third book, Cape Fusion, and it is a gem. With the kind permission of his publishers, Jacana Media, I publish one if his recipes.

Banana Smoked Kabeljou

serves 4

2×400 g fresh kabeljou, skin on
10 ml aromatic Indian curry spice
15 ml coriander seeds, coarsely ground
30 ml fresh lemon juice
20 ml fresh ginger, chopped
10 ml fresh thyme, finely chopped
2 bananas, sliced
15 ml olive oil
salt for seasoning
10 ml brown sugar

Rub the kabeljou with the curry spice, flesh side up.
Sprinkle with coriander, drizzle with lemon juice.
Top with fresh ginger and half the thyme.
Cover the fish and allow to stand in the fridge for two hours, allowing the flavours to draw.
Make a fire in a Weber.
Slice the bananas.
Drizzle the fish with olive oil.
Place the banana slices on the fish, sprinkle with remaining thyme.
Season with salt and sprinkle with brown sugar.
Scrape the coals to one side of the Weber, place the fish on the grill on the opposite side of the coals.
Cover the fish and smoke for 40 minutes.
The sugar will caramelise.

To serve
Place the fish on a dish and serve immediately.

Shane’s note
If you struggle to get the sugar on the banana to caramelise, use a blow torch.

Michael’s wine recommendation – CLICK HERE

Zevenwacht Sauvignon Blanc NV

Cape Fusion

I first met Shane Sauvage in Johannesburg some years back at the time he published his first book. I had decided that I was going to drive to Pretoria that evening and eat in his restaurant. The heavens opened in a very dramatic way and it might have been more appropriate to have taken a boat or a hovercraft to get there. This unsung hero, in my opinion, owned La Pentola in Pretoria. On of our earliest fusion chefs, he continues to make magic now in Hermanus as well. He is innovative, and does not need to think out of the box. For Shane there is no box. Passionate about wine, the lovely fresh fish to which he has access in Hermanus, and freshness, I would recommend you buy this, his third book. Brilliant photography by Sarie Pretorius, who has worked with Shane on all three of his books, an international award winning photographer. She makes you want to dive into the food. It will keep you wonderfully busy over the festive season and well beyond. Published by Jacana Media, it’s a book for your kitchen not your coffee table.

ISBN 978 1 4314 2176 3

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November 25th, 2015|Categories: Recipes|Tags: , , |