Smoked Kabeljou with dill and fennel
Smoked Kabeljou with dill and fennel, fig and rooibos dressing and advocado cream cheese
Ingredients:
- For the kabeljou
- 4 x 120g portions of cleaned kabeljou
- Cure
- brown sugar x 200g
- salt x 40g
- 1 lemon zest
- 1 sprig of rosemary
- Dressing
- 100 ml strong rooibos tea
- 50 ml fynbos vinegar
- 60 ml olive oil
- 2 figs
- Dill and fennel.
- 50 g fresh fennel
- 5 g fresh chopped dill
- To smoke
- 1 deep oven proof dish
- Hey
- Smoking chips
- Charcoal
- A cooling rack
- Avocado cream cheese
- 1 avocado, soft. Peeled and chopped
- tbsp cream cheese
- ½ teaspoon wasabe
- juice of 1 lime and zest
- To serve.
- Use a spoon of whipped cream cheese on the plate with a few naartjie segments, the kabeljou and fennel-dill dressing
- Recipes makes 4 portions
Method:
- Kabeljou
- Start by removing the rosemary leaves from the stem.
- Place the leaves on a small plate.
- On a chopping board, finely chop the lemon zest and rosemary leaves.
- In a mixing bowl combine the zest, rosemary, brown sugar and salt.
- Mix well.
- Place the fish on a large plate
- and rub with the cure until thoroughly covered.
- Set aside and let it rest for 30 minutes.
- After 1 hour, rinse the fish well under running water.
- The Kabeljou is now ready to go into the smoker.
- Put the smoking chips in the bottom of an oven dish or pan that has been lined with foil.
- Place a wire rack over the chips and top with the fish portions.
- Put the pan on a hot plate to heat up the chips and to get the smoke going.
- Once it starts to smoke, reduce the heat to low, cover the pan with a lid and leave to smoke for 10-15 minutes.
- Now for the dressing:
- Peel the figs and chop them roughly.
- Place it in a small pot
- Add the rooibos tea and the fynbos vinegar.
- Slowly heat this mixture until the figs start to break down..
- Remove from the heat, allow to cool slightly, then add the olive oil, and season with salt.
- Avocado cream cheese.
- Add the avocado,creame cheese, wasabe, 2 tablespoons of cold water, lime juice and lime zest into a food processor and blend until smooth,
- Transfer into a bowl and add salt and pepper to taste.
- Take a spoon of whipped cream cheese. Put it on a plate carefully placing the smoked kabeljou on top. Spoon the fig dressing and fennel-dill mixture over the fish.