Lemon & Black Pepper Seasoning, Liquid Fish Stock, White Sauce Powder
You will need
2 T (30 ml) butter
½ small onion, grated
6 button mushrooms, grated
¼ cup (60 ml) white wine
2 T (30 ml) Ina Paarman’s White Sauce Powder
1½ cups (375 ml) water
2 x 25 g Ina Paarman’s Liquid Fish Stock
½ cup (125 ml) cream
a squeeze of lemon juice
a knob of butter
4 middle cut kabeljou, kingklip or hake portions
Ina Paarman’s Fish Spice or Lemon & Black Pepper
1 T (15 ml) butter
1 T (15 ml) canola oil
4 sliced lightly sauteed, button mushrooms
watercress
Method
Fish
Pre-season the fish with Fish Spice or Lemon & Black Pepper Seasoning. Wrap in baking paper and put in the fridge with an ice brick on top.
Leave for 3 hours or overnight. This firms and flavours the fish perfectly.
Make the sauce first before pan-frying the fish in butter-oil mixture.
Do not overcook the fish and always cook meaty side first.
Velouté Sauce
Melt the butter over medium heat. Add the grated onion and mushrooms and sauté slowly until soft.
Add the wine, turn the heat up and boil fast until almost reduced out.
Mix the White Sauce Powder with 2 T (30 ml) of the measured water and stir to form a slurry. Keep on one side.
Add the remaining water, the Fish Stock sachets and the White Sauce slurry. Bring to boil while stirring for 1 minute. Liquidise until completely smooth or rub through a sieve.
Add the cream. Taste for seasoning and finish with a small squeeze of lemon juice and a knob of butter.
Assembly
Dish up the fish on warmed plates, best side up.
Coat with a generous helping of sauce and garnish with sauteed mushroom slices and watercress.
