Main Meals

Fish on a stick with shaved fennel and cucumber salad

2 to 4
Easy
20 minutes
5 to 10 minutes
Wine/Spirit Pairing
Bouchard-Finlayson Sauvignon Blanc 2009

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Ingredients

Method
  • 1 x 300 g side of lightly smoked trout olive oil, for drizzling
  • sea salt and freshly ground black pepper
  • For serving

  • Garlicky Greek yoghurt
  • For the shaved fennel and cucumber salad

  • 1 bulb fennel, trimmed and thinly shaved
  • 1 Mediterranean cucumber, thinly shaved
  • 3 T olive oil
  • 2 T lemon juice
  • sea salt and freshly ground black pepper

Method

Ingredients

Slice the fish lengthways then cut each piece across. Moisten with olive oil and season with sea salt.
Thread each portion of fish onto a skewer, then arrange in a cold pan skin side down.

Cook slowly over a low heat until the skin is crisp and the flesh melt-in-the-mouth moist. Serve with the shaved fennel and cucumber salad and garlicky Greek yoghurt.
To make the shaved fennel and cucumber salad:
Soak the shaved fennel in iced water for 30 minutes. Drain and dry, then mix with the remaining salad ingredients.

Per serving: 1959.1 kJ, 28.9 g protein, 34.4 g fat, 17.1 carbs
TASTE’s take:
This is a clean-flavoured fresh fish dish that makes us think of Swedish summers.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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