A Salmon Recipe cooked with cedar planks with a maple glaze.

Here is a very new way for you to cook salmon, on a board of cedar wood in the oven. Just the thought of it makes my nostrils twitch trying to pick up the scent.

You can also use the planks for cooing fish or meat on a braai, just use an indirect method of cooking.

If you can’t get hold of cedar you can use oak or any other option you can find. One that has been used to age wine in would be very handy.

If you cannot find any planks the maple glaze will still come in very handy.

Oregon Cedar Plank Salmon Recipe with Maple Glaze | Michael Garnero first appeared first on Gourmet Guys

This Peruvian Ceviche is very quick and easy to make and you can use any firm white flesh fish, we are using Angelfish.

You can marinade the Angelfish overnight which is perfect if you are entertaining and want to get as much done the day before as possible.

This is a great light lunch or starter and would be perfect for a braai day too, especially if the braai is red meat all the way.

Angelfish are on the SASSI Green List, other options include Gurnard or Hake.

More: Peruvian Recipes | Angelfish Recipes | SASSI Green List Recipes | Keenwa Peruvian Restaurant

Angelfish Ceviche first appeared first on Gourmet Guys

This Rainbow Trout Recipe with Crab Mash Potatoes is as per Gordon Ramsay’s Crispy Salmon Recipe.

Salmon is not on the SASSI Green List and as such we recommend substituting the Salmon with Rainbow Trout.

This recipe will work well on braai day too so give it a go.

More: Trout Recipes | SASSI Green List Recipes | Gordon Ramsay Recipes

Crispy Rainbow Trout Recipe with Crab Mash Potatoes first appeared first on Gourmet Guys

A very easy and pretty quick Hake Recipe with Paprika, Chorizo and Potatoes for the whole family.

You will notice in the video that they are using cod, which is not a popular choice of fish in South Africa so we have naturally switched over to Hake.

This dinner is a no fuss recipe that will deliver a great tasting piece of fish which will simply need a lemon wedge to finish it off. The potatoes taste really good too having been cooked with the remnants of the chorizo oil.

More: Hake Recipes | Fish Recipes | SASSI Green List Recipes | Hake Knowledge Base

Hake Recipe with Paprika, Chorizo and Potatoes first appeared first on Gourmet Guys

One pot cooking at its best with this Hake Recipe with New Potatoes, Peas and Mint by Stefan Marais of Societi Bistro in Cape Town.

Stefan reproduced this recipe at the Pick’n Pay / WWF SASSI sustainable fishery evening at the flagship Pick’n Pay Thyme on Nicol this week.

The event was attended by some of Gautengs top foodies including the published Sarah Graham, A Foodie Lives Here and Alida Ryder, Simply Delicious. Stefan had made the journey up from Cape Town along with Caro de Waal, editor of Food 24 and my fellow Dinner Divas Judge.

Stefan kicked off the evening with a demo of this recipe before the foodies set about preparing a 3 course meal which was to be judged by Stefan, Caro and Jannine Basson of SASSI.

Despite your’s truly scoring 4/5 for his trout starter Stefan’s dish was still the best of the evening for two simple reasons.
1. It only takes about 12 minutes to make.
2. It’s delicious.

More: Hake Recipes | SASSI Green List Recipes | Hake Knowledge Base

Bistro Style Hake Recipe with New Potatoes, Peas and Mint | Stefan Marais first appeared first on Gourmet Guys

A Snoek Recipe with a traditional Apricot Basting.

Snoek is practically a staple in the Western Cape where commercial snoek fishermen head out to sea on a regular basis as they earn their living.

This is a very easy Snoek Braai Recipe to make with a simple apricot basting sauce.

More: Snoek Braai Recipes | Fish Braai Recipes | Braai Cooking Tips

Snoek Braai Recipe with Apricot Basting first appeared first on Gourmet Guys

A fresh new face has appeared on our screens in the shape of Clara Bubenzer from the “Beautiful Food Eatery” in Cape Town. Clara presents us with this very simple yet very healthy hake recipe to keep you ticking over during the week.

They are joined by Dr. Luke who has a wonderful dieting trick, eat your food off smaller plates. Your mind is a very powerful tool and as you finish your meal your mind will recognise that the plate is now empty and as such it logically follows that you must be full. Its all very Vulcan to me.

If you want to take this a step further we recommend you follow Lord Alan Sugar’s advice and in addition to the smaller plate, eat your meal with a small fork. He claims this has worked for him in losing the extra pounds so by combining the two techniques together you should be waif like in no time at all.

Live long an prosper.

More: Hake Recipes | SASSI Green List Recipes | Hake Knowledge Base

A Hake with Lemon, Garlic and Parsley Recipe | Clara Bubenzer first appeared first on Gourmet Guys

Curtis Stone shares a chef secret on how to make that perfectly, crispy salmon steak skin.

No need to complicate the fish, use subtle flavours of butter, a hint of lemon and a few sage leaves to compliment the delicate taste of the salmon. You can also cook the salmon on the braai or barbecue.

Best served with a fresh green salad and a bottle of bubbles.

A Crispy Skin Salmon Recipe | Curtis Stone first appeared first on Gourmet Guys

A Masterchef Materclass from Michel Roux Jnr and a Pâté de Poisson more commonly known as a Fish Terrine Recipe.

This recipe involves a lot of hard work but is guaranteed to be worth it when you serve Michelin style food at the dinner table.

Michel Roux Jr used parsley and watercress for a natural green colouring of his fish terrine and this technique will no doubt be of some use to you for other recipes.

You can use any white fish for the mousse, whichever is sustainably available in your local area.

We recommend paying careful attention to the video if you want to follow Michel Roux Jr as he takes you through this MasterChef Masterclass.

More: Masterchef Recipes | Michel Roux Jr Recipes | Fish Terrine Recipes

Pâté de Poisson – Fish Terrine | Michel Roux Jnr first appeared first on Gourmet Guys

Reuben Riffel shares a Salmon with Mint Salsa Recipe as part of hie MasterChef Masterclass with Robertson’s.

This is a very quick and easy recipe to make, a perfect light weekend lunch or midweek starter.

You can substitute the salmon for Rainbow Trout if you’d like to follow the SASSI Green List.

More: Salmon Recipes | Reuben Riffel Recipes

Salmon with Mint Salsa Recipe | Reuben Riffel first appeared first on Gourmet Guys

A fantastic Sea Bass Recipe, Chinese Style by Marco Pierre White.

The best fish I have ever eaten has always been in SE Asia & China, they seem to have the perfect ingredients for turning fish into an aromatic delight.

That is what makes this recipe so fantastic, as you open up the foil there is an explosion of aromas.

I’d recommend you do the final prep and garnish at the table so your dinners get the full impact of the fragrant aromas the burst free. You can prepare this dish well in advance and keep it it the fridge.

You only need pop it in the oven 15-20 minutes before you begin to eat your starters and let it rest.

We do however recommend that you use this recipe for an alternative species of fish as Sea Bass is under increasing pressure around the world, in Australia, South Africa and Europe.
Commercial fishing of this species has been banned in many countries.
Sea Bass is on the SASSI Red List – No Sale

Steamed Sea Bass Recipe, Chinese Style | Marco Pierre White first appeared first on Gourmet Guys

Curtis Stone adds some Southern Christmas cheer to this Pineapple Glazed Sea Bass Recipe.

The key to this recipe is the pineapple glaze along with the avocado & mango salad, it is such a refreshing use of the ingredients that it would find a grateful home on every lunch table it appears on during the summer.

Grilling those slightly under rip avocados is a brilliant idea and also supports the how to ripen avocado’s in 10 minutes video!

Sea Bass is on the SASSI Red List so please find another option. As Curtis is using Barramundi (which is of the same family, Sea Bass) we have kept the recipe as per the original. You could use practically any white fish for this.

This recipe would also work well on the braai or barbecue, basting the fish with the pineapple glaze as you go.

Pineapple Glazed Sea Bass Recipe | Curtis Stone first appeared first on Gourmet Guys

A fantastic Seas Bass recipe with Pepper Sauce by Gordon Ramsay.

Every time you try a new recipe the most important thing to remember is how to make the sauce. Fish is a piece of fish and meat is just a piece of meat, it’s the sauce that makes all the difference. Just like in life.

In this recipe Gordon uses a red and yellow pepper to make the sauce to go with the Sea Bass. He hands out a decent tip for slicing up peppers and that is to cut around the core and the seeds and not cut them in half.

Sea Bass has a variety of different species around the world. If you are not to sure what your local equivalent is scroll down for a little wiki about Sea Bass.

Watch Gordon Ramsay as he guides you through this Sea Bass Recipe with Pepper Sauce. Loads of handy tips!

Sea Bass Recipe with Pepper Sauce | Gordon Ramsay

Serving: 4 | Prep: 10 min | Cooking: 10 min

Ingredients:

Sea Bass	4		Fillets
Red Pepper	1
Yellow Pepper	1
Shallots	3
Star Anise	3
White Wine Vinegar	1.5	tablespoons
Vermouth	2	tablespoons
Olive Oil
Fresh Thyme	2	sprigs
Fresh Basil	1	sprig
Salt
Water	200	ml

Method:

1 . Slice the peppers and shallots
2 . Lay the fish on a cutting board, skin side up and score every 2 cm along the length
3 . Add salt & thyme leaves to each score
4 . Drizzle with olive oil
5 . For the pepper sauce
6 . Heat some olive oil in a hot pan
7. Add the peppers and the shallots
8 . Add the star anise
9 . Season with a pinch of salt
10 . Stir well and cook until peppers soften up
11 . Add the basil and pour in the white wine vinegar & vermouth
12 . Reduce for a few minutes on a medium heat until the liquid has gone
13 . Add enough water to the pan to cover the peppers half way
14 . Bring to the boil then reduce to a simmer until half the liquid has gone
15 . Transfer the contents of the pan to a blender and blitz into a sauce

For the fish
1 . Heat olive oil in a pan
2 . Add the fish, skin side down
3 . After a couple of minutes turn and finish for a couple minutes more.

Sea Bass may refer to a variety of different fish including:

Barred sand bass, lives mainly off the coast of California.
Black sea bass, whose range is the eastern coast of the United States
Butterfly perch, found in the eastern Indian Ocean, and south west Pacific Ocean including southern Australia and New Zealand
Pink maomao, found in the eastern Indian Ocean, and southern Pacific Ocean including Australia and New Zealand
Potato cod, also known as the potato bass or potato grouper, a large reef fish found in the Indian and Pacific Oceans
Redbanded perch, found in south eastern Australia, and the North Island and northern South Island of New Zealand
Toadstool groper, found in the southwest Pacific Ocean
Barramundi, also called Asian sea bass, whose range is the Indo-Pacific, from Australia to India
Chilean sea bass, a marketing term for the Patagonian toothfish
European sea bass or sea dace
Giant sea bass, native to the northern Pacific Ocean
Suzuki (fish), Japanese sea bass, a fish commonly used in Japanese, Korean, and Chinese cuisines. It is also commonly called Suzuki and Japanese seaperch.
White sea bass, along the Pacific coast of the United States

Sea Bass Recipe with Pepper Sauce | Gordon Ramsay. It’s all about the Pepper Sauce! first appeared first on Gourmet Guys

An all time favourite is fish cakes and this is a very easy recipe to follow.

They seem to have translated fish cakes into burgers but regardless this is a great quick & easy salmon fishcake recipe.

Hey, I have an idea… lets serve them between two halves of a roll.

These fall into a few categories, from lunch to starters to snacking or dinner.

An Easy Salmon Fish Cake Recipe with Chilli first appeared first on Gourmet Guys

Zola Nene tried her hand as South Africanising the Congolese dish Liboke de Poisson with great success.

The team down at the Expresso Show are using Yellowtail for this fish braai but as usual use your locally available green listed white fish.

Congolese Liboke de Poisson Recipe (Maboke) | Zola Nene first appeared first on Gourmet Guys

A Salmon en Croute Recipe from Gordon Ramsay, for those who love dinner with lots of pastry.

Salmon en Croute is essentially a fish version of Beef Wellington.

We recommend that you use sustainable fish for this recipe such as Rainbow Trout, salmon stocks are under pressure.

More: Salmon Recipes | SASSI Green List Recipes | Gordon Ramsay Recipes

Salmon en Croute Recipe with New Potatoes and Broccoli first appeared first on Gourmet Guys

As simple but perfect man meals go Fish and Chips are right up there in the top twenty.

One really can’t go too wrong with it, especially if made with a beer batter (beer is also in the top twenty man list by the way).

Beer Batter Fish & Chips Recipe

Serving: 2 | Prep: 15 min | Cooking: 15 min

Ingredients:

Hake Fillets	2
Potatoes	3
Self Raising Flour	100	g
Beer	150	ml
Breadcrumbs	80	g
Salt & Pepper
Vegetable Oil	1.5	L

Method:

For the Batter
1 . Whisk the flour, beer and a pinch of salt & pepper together.
2 . In a second plate or cutting board layer out some breadcrumbs.

For the Fish
1 . Season with salt & pepper
2 . Cut the fish into fat fillets, make sure that length wise they will fit well in you deep frying pan or wok.

For the Chips
1 . Using a Wok or a Deep Frying Pan (I like to use a wok) fill with about 7cm of Vegetable Oil and warm over a medium heat.
2 . Peel and slice the potatoes into your favourite chip shape, thick or thin, crisp shape or wedges.
3 . Sprinkle with white pepper.

Cooking:
1 . When the oil in the wok has warmed up carefully drop in the chips. Now might be a good time to ask if you have a fire extinguisher in your kitchen. If not please go out and buy one tomorrow .
2 . Cook the chips for about 5 minutes then remove and pat down on kitchen paper.
3 . Turn the heat up to medium – high on the stove
4 . Take your fish fillets and one at a time dip them first in the batter and the lay them down on the breadcrumbs, turn them over and coat the other side.
5 . Gently drop them into the oil.
6 . Fry for about 4 – 5 minutes until golden brown
7 . Remove and drain on kitchen paper
8 . Return the chips to the oil for a final fling and remove when the begin to golden. Ultimately its up to you how you like you chips done.
9 . Remove the chips when ready and pat down with kitchen paper.
10 . Ready for serving with lemon wedges & tarter sauce.

Fish and Chips Recipe with Beer Batter For Two first appeared first on Gourmet Guys

A Pan Roasted Rainbow Trout Recipe with a Prickly Pear Salsa by Jonno Proudfoot.

This is a World Water Day recipe and interestingly enough Prickly Pears are very water efficient requiring little or no irrigation.

If you do not have Prickly Pears available locally you can substitute with watermelon or guava.

This recipe need not be cooked exclusively in a pan, it is perfect for a braai day too!

More: Trout Recipes | Fish Recipes | SASSI Green List Recipes

Pan Roasted Trout Recipe with Prickly Pear Salsa | Jonno Proudfoot first appeared first on Gourmet Guys

A Crispy Salmon Recipe from Gordon Ramsay with Crab Mash.

The crab mash in particular is fantastic, Gordon also shares a few hints and tips for preparing a basic vinaigrette with water which helps ease it back a bit.

You can also use Rainbow Trout for this recipe which is on the SASSI Green List, Salmon is not on the green list and we recommend using an alternative.

More: Salmon Recipes | SASSI Green List Recipes | Gordon Ramsay Recipes

Crispy Salmon Recipe with Crab Meat Mash Potatoes | Gordon Ramsay first appeared first on Gourmet Guys

A Basque Style Hake Recipe to bring a little variety to your dinner table.

This is another scrumptious Hake Recipe for this very versatile fish.

While it is recommended that you use Hake on the bone for added flavour and firmness hake fillets be just fine.

The recipes also calls for you to infuse your oil with bay leaves, chillies and garlic before you add it to the main dish.

You can substitute the Hake for any variety of you local white flesh fish.

More: Hake Recipes | SASSI Green List Recipes | Hake Knowledge Base

Basque Style Hake Recipe first appeared first on Gourmet Guys