Main Meals
Fish on a stick with shaved fennel and cucumber salad
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Wine/Spirit Pairing
Bouchard-Finlayson Sauvignon Blanc 2009
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 1 x 300 g side of lightly smoked trout olive oil, for drizzling
- sea salt and freshly ground black pepper
- For serving
- Garlicky Greek yoghurt
- For the shaved fennel and cucumber salad
- 1 bulb fennel, trimmed and thinly shaved
- 1 Mediterranean cucumber, thinly shaved
- 3 T olive oil
- 2 T lemon juice
- sea salt and freshly ground black pepper
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Slice the fish lengthways then cut each piece across. Moisten with olive oil and season with sea salt.
Thread each portion of fish onto a skewer, then arrange in a cold pan skin side down.
Cook slowly over a low heat until the skin is crisp and the flesh melt-in-the-mouth moist. Serve with the shaved fennel and cucumber salad and garlicky Greek yoghurt.
To make the shaved fennel and cucumber salad:
Soak the shaved fennel in iced water for 30 minutes. Drain and dry, then mix with the remaining salad ingredients.
Per serving: 1959.1 kJ, 28.9 g protein, 34.4 g fat, 17.1 carbs
TASTE’s take:
This is a clean-flavoured fresh fish dish that makes us think of Swedish summers.
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