South Africa West Coast

Cuisine: Butterfish Recipe

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From Crayfish to Iron
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This small fish doesn’t keep well, but then again who would want to! Cook and serve as soon after it comes out from the sea and the best way is frying.

Try this simple method for the tastiest results:

Butterfish (Cape Lady/Pampelmoes/Bluefish - Blouvis)

  • 750g fillets of fish
  • 150g butter
  • Flour, salt and freshly ground black pepper for coating
  • 60g flaked almonds
  • 125g button mushrooms
  • Squeeze of lemon juice
  • 3 Tblsp chopped parsley
  • 8 Tblsp thick cream
In a plastic bag place the seasoning and flour and drop in fish, piece by piece, shaking until coated. Shake off excess.
Fry in half the butter, remove and keep warm.
Heat the remaining butter in the pan and sauté the almonds until golden. Add mushrooms, lemon juice, 2 Tblsp parsley and a shake of salt and black pepper.
Simmer over low heat until mushrooms are tender. Stir in cream and heat through. Spoon over warmed fish.
Sprinkle over remaining parsley and serve with mashed potatoes and a salad on the side
Acceptable alternatives to this fish would be: Angel Fish, Bream, Cape Salmon (Geelbek), Elf (East Coast Chad) or Kingklip.
Recipe received from Lucille Byrnes: Dolphin B & B, Britannia Bay:

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