Confession....I have serious trust issues with local fish.
After one bad 'Nile Perch' experience too many, I've sworn off the foreign fish with unpronounceable names that eye-ball me from the fish counter, and am prepared to cook only Norwegian salmon or South African hake instead
Norwegian salmon's virtues are well known, but anyone unfamiliar with South African hake is urged to try it, as it makes a delicious, cost-effective alternative.
Made up of 100% fish - other frozen fish sold locally is made up of 20% water - it's firm and white with a delicate, fresh flavor, and is ideal for both frying and baking.
This luxurious, baked fish with smoked salmon sauce is suited to both salmon and hake, and stretches a single smoked salmon pack to feed up to 6 lucky diners.
6 servings Norwegian salmon OR hake
Salt and pepper
Melted, garlic butter
1 cup sour cream
200 grams chopped, smoked salmon
2 tablespoons chopped chives
Freshly ground black pepper
¼ cup fresh, white breadcrumbs
1: Season fish fillets with salt and pepper, brush with melted garlic butter, cover with plastic wrap and refrigerate until ready to bake.
2 Mix sauce ingredients and refrigerate to allow salmon to swell and soften.
3: Bake fish at 200 C for approximately 15 minutes, pour sauce over, and bake for a further 5 minutes.
4: Garnish with extra chopped herbs and serve with fettuccini pasta or boiled, baby potatoes and salad.
COOK'S NOTES:Meatland sell equally portioned Norwegian salmon fillets, and whole hake fillets which can be cut in portions. Our smoked salmon is also especially good. Regular cooking cream may be soured with a squeeze of lemon juice, or you can buy sour cream in small tubs. Mix crushed garlic into melted butter to make garlic butter. Make breadcrumbs by grating or processing crustless white bread slices.