When famous Swedish chef Anders Levén shares his tried and tested recipes with us, not only do we have to try them; we also have to share them with you.
Anders visits the Black Oystercatcher Wine Farm about once a year. And he popped in again shortly before South Africa, and the world, entered a state of lockdown.
This chef hosts his own TV shows in Sweden, participates in weekly national radio shows, and works closely with the hotel and restaurant industry – as he shares his knowledge on the culinary world.
This time, he gets to share his ideas with you on how to jazz up fish (Red roman, seabass or snapper) – perfectly paired with our Black Oystercatcher Triton. This is the ideal Easter recipe – and a great way to entertain yourself and your family during lockdown.
Foil-baked Red roman, with lemongrass, chili, garlic and tomato (for 4 persons):
METHOD
Season the fish with salt, pepper and roughly chopped vegetables, grated garlic and plenty of butter.
Put it all in a double foil package.
Grill over medium hot coals (on the fire).
And enjoy with a large salad and a glass of Black Oystercatcher Triton.
INGREDIENTS
2 sea bass, snapper or red roman
200 g butter
Salt and pepper
4 lemongrass
2 garlic cloves
2 onions
2 bell peppers
2 standard jalapenos
Once you’ve tried the fish, Anders suggests giving this snail recipe a try too. This recipe is called: Periwinkle snail with coconut cream (for 4 persons). You’ll need:
METHOD
Mash the onion and garlic in butter.
Add the snail meat and fry until golden brown in colour, add the lemongrass and jalapeno in lightly.
Add coconut cream and cook some more.
Add salt & pepper.
Serve it with rice, and a glass of Black Oystercatcher Sauvignon Blanc.
Images: Dee Lourens, Jenny Parsons.
INGREDIENTS
500 g of cooked, ground snail meat (Periwinkle snail)
2 red onions
2 garlic cloves grated
1 jalapeno finely chopped
2 pieces of lemongrass chopped
30 ml coconut cream
150 g butter
Salt and pepper
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