Name: Mussels with tomato vinaigrette
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: large fresh tomatoes, roughly chopped 2,garlic clove, finely chopped 1,honey ¼t,salt ½t,freshly ground white pepper ¼t,good-quality olive oil 85ml,fresh tarragon chopped, plus 2 sprigs 2t,fresh mussels in the shell 1kg,white wine 85ml,water 85ml,Cos lettuce, for serving ,Bread, for serving

Home
Mariana Esterhuizen

Recipes & Articles by Mariana Esterhuizen

Prawns and

Mussels with tomato vinaigrette

5 minutes

Chicken breast

Poached chicken breasts

25 minutes

Chickpea recipes

Inzimino de ceci (Chickpeas with Swiss chard)

1 12 hours

Soup recipes

Cavolo nero soup

1 hour

Cabbage recipes

Savoy cabbage rissoles

50 minutes

Radicchio salad with clementines

5-10 minutes

Panna cotta

Buttermilk panna cotta with strawberries

Apricot-and-almond slices

25 - 30 minutes

Braai recipes

Braaied quails on couscous

30 - 45 minutes

Beans recipes

Green beans with macadamia nuts

4 minutes

Corn recipes

Baked creamed corn with Peppadew jellies

35 minutes

Salmon with wilted lettuce and pea salad and minted creme fraiche

5 - 10 minutes

Salmon with wilted lettuce and pea salad and minted creme fraiche

Serves 4

Prep Time 20 minutes

Cooking Time 5 - 10 minutes

Ingredients

4 x 200 g salmon portions
Salt, to taste
2 T canola oil
2 T butter
1 T lemon juice

For the wilted lettuce and pea salad:

1 head butter lettuce
1 T butter
3 spring onions, finely sliced
1/4 cup chicken or vegetable stock
1/4 cup white wine or verjuice
1 cup fresh peas
Salt, to taste

For the minted crème fraîche, mix:

1 cup crème fraîche
1/2 t fine salt
4 t mint, finely chopped
2 t lemon zest
2 T lemon juice

Method

Dry the salmon with kitchen paper and season with salt. Heat the canola oil in a large frying pan and fry the salmon, skin-side up first. Turn, then add the butter and fry until the skin is crispy and fish is just cooked. Add the lemon juice and keep warm.

Serve the salmon topped with the wilted lettuce and the crème fraîche on the side.

To make the wilted lettuce salad, remove the outer leaves of the lettuce. Slice the head in half lengthways and remove the thick part of the stem. Cut the lettuce into quarters, then halve again.

Melt the butter in a large frying pan and sauté the spring onions until soft, but not brown. Add the stock and wine or verjuice and bring to a boil, then add the peas and lettuce. Cover and cook until the peas are bright green.

Season with salt if necessary.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Recipes & Articles by Mariana Esterhuizen

Mussels with tomato vinaigrette

Poached chicken breasts

Inzimino de ceci (Chickpeas with Swiss chard)

Cavolo nero soup

Savoy cabbage rissoles

Radicchio salad with clementines

Buttermilk panna cotta with strawberries

Apricot-and-almond slices

Braaied quails on couscous

Green beans with macadamia nuts

Baked creamed corn with Peppadew jellies

Salmon with wilted lettuce and pea salad and minted creme fraiche

Salmon with wilted lettuce and pea salad and minted creme fraiche

Ingredients

Method