Kob in Summer

from Ski-Boat March 2020

Adventures for the Brave

RECIPE

Kob in Summer

INGREDIENTS 2 small kob 1kg new potatoes 1 bulb fennel Fennel seeds 2 pieces of leek 30g Italian parsley 1 red onion Lemon — peeled and juiced 100ml olive oil 100ml canola oil 10g fresh thyme 2 tbs honey 1kg exotic tomato mix 250g crème fraiche

36 • SKI-BOAT March/April 2020 By Ryan Cole, Executive Chef at Salsify, Camps Bay

1 bunch spring onion 1 lime 30ml sherry vinegar 10ml spirit vinegar 1 tsp caramel sugar Black pepper White pepper Coarse sea salt Fine salt

METHOD Kob • Scale and fillet the kob as shown, then score deep lines into the skin. • Season with sea salt, black pepper and 30ml olive oil. • Dice some tomatoes into large chunks. Slice the red onion. • Slice fennel into half and then into quarters. Proceed to do the same with the leeks. • Place a piece of tinfoil on a roasting tray and cover with wax paper. Make a bed of your sliced red onion, tomato chunks, fennel and leeks. • Place the kob on top of the vegetables and bake in the oven on grill for 12 minutes.

Tomato salad • In a bowl use a fork to mix together 30ml sherry vinegar, 2 sprigs fresh thyme (picked leaves), 3g sea salt, black pepper, 100ml olive oil and honey. Mix until emulsified. • Slice all the tomatoes into different sizes and shapes. Season with tomato dressing. Allow to sit for 15 minutes before serving.

Fennel dressing Juice of one lime, 10ml spirit vinegar, 1 tsp salt, 1 tsp caramel sugar, toasted fennel seeds, 20ml water, 100ml canola oil, tops of 1 fennel picked and chopped. Mix.

Potato salad • Cut baby potatoes in half and cook in salted boiling water for 15 minutes or until the potato falls off a fork when poked. • Drain water off the potatoes and place in a colander and toss lightly in fennel dressing.

Lemon crème fraiche Combine: 250g crème fraiche, zest and juice of one lemon, pinch white pepper, half teaspoon salt and 2 sprigs of parsley chopped. Serve in a bowl as a side.