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Mussel and tomato couscous

Couscous recipes

Mussel and tomato couscous

25 minutes

Chicken and mushroom turnovers

Chicken and mushroom turnovers

30 minutes

Salmon carpaccio with granadilla, caperberry and celery mayo

Salmon carpaccio with granadilla, caperberry and celery mayo

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

Chilli recipes

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

8 to 10 minutes

Creamy prawn cocktail with spiced lime wedges

Creamy prawn cocktail with spiced lime wedges

Smoked trout layered terrine served with plump mussels

Smoked trout layered terrine served with plump mussels

Iced fresh strawberry lollies

Iced fresh strawberry lollies

Seared beef schnitzel with salsa verde potato salad

Seared beef schnitzel with salsa verde potato salad

30 minutes

Roasted butternut with kaiings

Roasted butternut with kaiings

15 minutes

Cured salted lamb rib (soutribbetjie)

Cured salted lamb rib (soutribbetjie)

30 to 45 minutes

Champagne sorbet

Sorbet recipes

Champagne sorbet

Butterfish carpaccio

Fish recipes

Butterfish carpaccio

161 of 166

Butterfish carpaccio

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

400 g butterfish
100 g celery
8 fresh radishes, cut into small wedges
extra virgin olive oil, for drizzling
juice and zest of 2 limes
100 g king-oyster mushrooms, halved
smoked sea salt, to taste

Method

Using a sharp knife, carefully cut wafer-thin slivers of butterfish.
Using a vegetable peeler, create long ribbons of celery and plunge into ice-cold water to curl.
Arrange the fish and radish wedges on a large platter, drizzle with olive oil and lime juice, and scatter over the mushroom, salt and a little lime zest, before serving.

Per serving: 978 kJ, 18.3 g protein, 15.7 g fat, 9.2 g carbs