Pop a couple in your bag for a snack on the run, or use in your favourite sweet or savoury citrus recipes for a flavour sensation.
FISH IN CREAMY CLEMENGOLD SAUCE
Soften 1 sliced shallot in 2 T butter in a pan. Add the juice and zest of 2 ClemenGolds and 2 fillets of hake or kingklip. Cover and poach for 10 minutes, or until the fish is cooked. Plate the fish. Bring the pan juices to a boil and reduce by half. Add 2 T chopped parsley and season to taste. Stir in 1⁄2 cup cream and gently heat without boiling. Pour the sauce over the fish and garnish with the zest of another ClemenGold and Italian parsley.
JUST, BE QUICK ABOUT IT:
ClemenGolds are only available at Woolies between July and September!
Learn more at woolworths.co.za
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