Skyways – August 2019

travel leisure | lifestyle

FOOD

travel leisure | lifestyle

FOOD & DRINK

A healthy, elegant dish for an intimate dinner party

Salad

1. Blanch the asparagus for 30 seconds in rapidly
   boiling salted water and cool down rapidly in ice
   water, then drain. Set aside.


2. Coat the potatoes in a little olive oil, salt and
   pepper and roast in an oven at 200°C until tender,
   not overcooked (they will continue to cook after
   removed from the oven).


3. Remove tray from the oven, add mushrooms and
   cook for a further five minutes.


4. Toss the warm potatoes with spring onions,
   asparagus and the lemon juice. Adjust the
   seasoning if needed.

Kob

1. Pat the kob dry with a piece of paper towel.


2. Brush with olive oil.


3. Mix the salt, pepper and parsley together.


4. Sprinkle the herb mixture over the kob and cook
   under a hot grill for five minutes, taking care not
   to burn the herbs, brushing with more olive oil as
   needed.

Dressing

1. Mix the first five ingredients together.


2. Add the segments last and season.

To serve

1. Place the warm potato salad on a platter.


2. Place the kob on top.


3. Generously drizzle with the dressing.


4. Garnish the salad with wild rocket and fresh herbs
   if required.

Text and images | Carl van Rooyen Photography | Supplied

On the Kob

Salad

• 100g asparagus,
  trimmed and cut
  into 4cm pieces


• 400g Nicola potatoes,
  scrubbed clean – skin
  still on – cut into
  1.5cm thick slices


• Dash of extra
  virgin olive oil


• Sea salt flakes


• White peppercorns
  in a grinder


• 100g Portobello
  mushrooms, sliced


• 50g baby spring
  onions, cut diagonally
  into 2cm pieces


• Juice of ½ a lemon

Kob

• 4 x 180g pieces of
  kob, trimmed and
  pin bones removed


• 20mℓ extra
  virgin olive oil


• 25g flat leaf parsley,
  finely cut up


• Sea salt flakes


• White peppercorns
  in a grinder

Dressing

• 20g fennel
  bulb, shaved


• 10g dill


• 20g flat leaf parsley


• 3g capers, finely cut


• 30mℓ extra
  virgin olive oil


• 15mℓ red wine
  vinegar


• Salt and pepper


• ½ blood orange,
  in segments


• ½ lime, cut into
  segments.

Serves four.

1. Make the dressing first and complete
   the rest of the preparation.


2. Next, make the warm potato salad.


3. While it is cooling, grill the fish.


4. Can be served family style, on a platter
   or plated individually.

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