We have been working really hard in simplifying a couple of our dishes, removing layers of extra work. Featured this week a pan fried dusky kob, it is from the SASSI list all the way from the Eastern Cape. Dion decided that we could not just do normal pommes dauphine so we used a little bit of the smoked kabeljou in the mix, just to give it a little extra lift. The sauce is made with watercress and a light foam made with wild garlic. The sauteed vegetables is selection of greens featuring kale, broad beans and green beans.
From next week we will be changing this dish and will be using Trout and the Kob will be featured with loads of butter and lemon…..à la meunière.