blanc de blanc


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blanc de blanc

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Fish Bake a la Janine

3 to 4 fillets of thick type fish like Blue Nose or Musselcracker – deboned and skinless

3 potatoes cut into slices

2 Tins of smoked Mussels

1 tin tomato & onion mix

Grated cheese

Mushrooms thinly sliced

1 packet potato bake (any flavor) with milk as per directions on packet

1/4 of a vegetable stock cube

1/4 of a garlic and herb stock cube

1 tsp fresh ginger & chili mix

Pour half of the tomato & onion mixture into a casserole dish

Layer the potato slices, mussels, mushrooms, cheese & fish

Rest of tomato mixture over that

Mix the potato bake with milk, stock cubes, garlic/chili, salt and pepper

Pour over the layers and place grated cheese on top.

Bake covered at 180 for 45 minutes, then uncovered for 15 minutes.

You can substitute the Blue Nose or Musselcracker with any firmly fleshed white fish that is available in your region like Kob, Cape Salmon and White Steenbras. Please do not use a “flaky” fish like hake as this will disintegrate while baking.

It is always a great idea to buy your fish as fresh as is possible, preferably straight from the boat at your local harbor. If no fresh fish is available make sure that you defrost your fish properly before you start your dish.

Enjoy this meal with a great chilled Chenin Blanc or Blanc de Blanc wine. South Africa has excellent wines and you can experiment with different wines from the estates.

We do hope you will enjoy this recipe as much as we did every time we sat down for supper!


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