STEP 1 (Ingredients)

Fresh Silver Fish three to four 180 – 200g portions (trimmed and deboned)

Method

Season fish lightly with salt & pepper

Place seasoned fish in metal rice strainer

STEP 2 (Ingredients)

In a heavy based medium pot

6 – 8 rooibos teabags

100g brown sugar

Heavy duty foil

Method

In a heavy based medium pot

Cover the inside bottom of pot with foil, then sprinkle rooibos (out of tea bag) and brown sugar.

Put on a low to medium heat, place rice strainer with fish inside.

Cover strainer with a lid and wrap entire top with foil, making sure NO SMOKE ESCAPES.

Once a good smoke is accomplished allow to smoke on the stove for 5 minutes before removing off the heat while still covered.  Keep covered off heat for a  further 10 minutes.

Remove fish from smoke and allow to cool off at room temperature.

Set smoked fish aside.

STEP 3 (Ingredients)

100ml extra virgin olive oil

Salt and pepper

4 Medium oranges, 3 Medium ruby grapefruit

Method

Peel and segment oranges and grapefruit keep aside and separate, keep left over segmented oranges and grapefruit

Squeeze through a fine strainer into a bowl the juice from the leftover segmented oranges and grapefruit.

In the bowl of freshly squeezed juices, slowly and gradually pour in olive oil, whilst whisking continuously until all the oil is whisked in.

Season with salt and pepper whisk again

Set aside

2 medium sized fennel bulbs washed and trimmed

Finely slice fennel bulbs and place sliced fennel in a large bowl, gradually drizzle with orange and grapefruit dressing and season with salt and pepper.

Mix through and make sure all the fennel is lightly coated with dressing.

Place a small handful of dressed fennel in a salad bowl, place segments of orange and grapefruit in and around the fennel place smoked fish on top and enjoy!

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