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Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

30 minutes

Grilled hake with green-olive mayonnaise

Serves 4

Difficulty Easy

Cooking Time 5 to 10 minutes

Ingredients

1 free-range egg
1 T lemon juice
2 t whole-grain mustard
1 clove smashed garlic
Seasoning, to taste
1 cup olive oil
½ cup green olives, chopped
4 x 250 g fillets fresh hake
2 T olive oil
Mayonnaise
Few dill tendrils

Method

Blend a free-range egg, lemon juice, whole-grain mustard, clove smashed garlic and seasoning, to taste.

With the blender running, add olive oil in a slow, steady stream. Fold in chopped green olives.

Place fillets fresh hake on a baking tray, rub with olive oil and season to taste, then slide under a hot grill for 5 to 10 minutes, or until firm but still moist.

Serve with the mayonnaise and a few dill tendrils.

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Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

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Grilled hake with green-olive mayonnaise

Grilled hake with green-olive mayonnaise

Ingredients

Method