Roasted Fresh Fish stuffed with Crab Meat and Roasted Fennel Bulb served with Chenin Poached Shallots and whole roasted Garlic
AND LABORIE CHENIN BLANC
The ultimate seafood indulgence. This dish is the perfect option when you want to truly impress your guests on a hot summer’s day. Pair this meal with the Laborie Chenin Blanc for a well-balanced culinary feast.
- CHEF MYNHARDT JOUBERT –
________________________________________________________________________________________________________________________________________________________________________________________
INGREDIENTS:
4 x 300 g fresh whole fish like Cape Bream or Silver Fish
Olive oil
Salt and pepper
1 large fennel bulbs and leaves roughly chopped or sliced
1 tablespoon of butter and a dash of olive oil
200 g of cooked shredded crab meat
Pinch of saffron
Fresh lemon
12 large shallots cleaned
3 tablespoons of butter
500 ml of Laborie Chenin Blanc
8 heads of garlic
METHOD:
1 – Pat the fish dry with a lemon soaked dish towel, rub with olive oil and season with salt and pepper
2 – Roast the chopped fennel in butter and a dash of olive oil until golden brown, season with salt and
3 – Pepper, set aside to cool down and mix with the shredded crab meat, the pinch of saffron and season to taste
4 – Stuff the fish with the crab meat stuffing and tie it up with kitchen string, place on an oven tray
5 – Squeeze fresh lemon juice and a dash of olive oil over and season with salt and pepper
6 – Add the cleaned shallots to a skillet and sauté gently in the butter till golden brown, add the wine to the pan, lower the heat and let the juices reduce
7 – Bake the fish in a hot 200-degree oven for 20 to 25 minutes until golden brown
Roasted Fresh Fish stuffed with Crab Meat and Roasted Fennel Bulb served with Chenin Poached Shallots and whole roasted Garlic
AND LABORIE CHENIN BLANC
The ultimate seafood indulgence. This dish is the perfect option when you want to truly impress your guests on a hot summer’s day. Pair this meal with the Laborie Chenin Blanc for a well-balanced culinary feast.
- CHEF MYNHARDT JOUBERT –
______________________________________________
INGREDIENTS:
4 x 300 g fresh whole fish like Cape Bream or Silver Fish
Olive oil
Salt and pepper
1 large fennel bulbs and leaves roughly chopped or sliced
1 tablespoon of butter and a dash of olive oil
200 g of cooked shredded crab meat
Pinch of saffron
Fresh lemon
12 large shallots cleaned
3 tablespoons of butter
500 ml of Laborie Chenin Blanc
8 heads of garlic
METHOD:
1 – Pat the fish dry with a lemon soaked dish towel, rub with olive oil and season with salt and pepper
2 – Roast the chopped fennel in butter and a dash of olive oil until golden brown, season with salt and
3 – Pepper, set aside to cool down and mix with the shredded crab meat, the pinch of saffron and season to taste
4 – Stuff the fish with the crab meat stuffing and tie it up with kitchen string, place on an oven tray
5 – Squeeze fresh lemon juice and a dash of olive oil over and season with salt and pepper
6 – Add the cleaned shallots to a skillet and sauté gently in the butter till golden brown, add the wine to the pan, lower the heat and let the juices reduce
7 – Bake the fish in a hot 200-degree oven for 20 to 25 minutes until golden brown