Watch me on Expresso, SATV3

Springbok Captain John Smit, Liezel van der Westhuizen & Ewan Strydom with a well known food writer!

Most weekday mornings you’ll see me cooking on SATV3’s breakfast show Expresso, usually between 06h45 and 07h15.

This morning’s hero product is Pick n Pays own brand crumbed hake portions.  We popped them in the oven and they really came out beautifully crispy on the outside with lovely moist fish inside.  Ideal for supper for the kids with some chips and a squeeze of tomato sauce.

Today I made two rather adult sauces to go with the fish.  The first, the grand classic Tartare Sauce [also good with deep fried calamari by the way] and an avocado sauce with chunks of avo in mayo and sour cream with lime juice and Tabasco Sauce.

Tartare sauce

500ml Mayonnaise

1 tsp Dijon Mustard

Tabasco sauce

25g chopped capers

50g chopped gherkins

2 Tbs chopped fresh herbs [parsley, oregano, sage, tarragon]

Sea salt and freshly milled black pepper

In a bowl place the mayonnaise and add the remaining ingredients.

Avocado Sauce for fish

1 large firm avocado, peeled and cut into dice

75ml olive oil

75ml sour cream

75ml mayonnaise

3 Tbs lime or lemon juice

sea salt, freshly milled black pepper

A few drops of Tabasco Sauce

1/2 tsp dried dill or 4 fresh dill sprigs

sea salt & freshly milled black pepper

Place all the ingredients in the bowl of a food processor and process until smooth.  Or for a chunky sauce, keep the avo aside and stir together the remaining ingredients until smooth and then gently stir in the avo.

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