ESSENTIAL RECIPES- SEAFOOD
LEMON BUTTER KINGKLIP & MUSHROOM PARCELS
By South African Mushroom Farmers’ Association @ freshmushroomssa
Serves: 2
INGREDIENTS
• 200g baby leeks, thinly sliced
• 1 x 400g can butter beans, drained & rinsed
• 4 tablespoons butter
• 2 cloves garlic, grated
• 1 teaspoon mixed dried herbs
• 1 lemon, zest & juice
• 250g white button mushrooms, sliced
• 2 x ± 180g kingklip / similar sustainable white fish portions
• ½ lemon, thinly sliced
• fresh dill sprigs, for serving
• olive oil, for cooking
• salt & pepper, to taste
METHOD
1. Preheat the braai to medium-high heat.
2. Place two large rectangles of baking paper on the kitchen counter.
3. Heat a drizzle of olive oil in a frying pan and sauté the leeks with a good pinch of salt until soft. Divide in two between the pieces of baking paper placing the filling on one side of the paper. Top with butter beans.
4. Combine the butter, garlic, herbs and lemon zest in a saucepan and bring to a simmer. 5. Cook for 1 minute until fragrant then remove from the heat.
6. Scatter some of the mushrooms over the parcels and then top with the fish. Season.
7. Finish with the remaining mushrooms and lemon slices.
8. Drizzle everything with the lemon and garlic butter.
9. Fold the baking paper over the fish and mushrooms.
10. Pleat the edges tightly to seal well.
11. Place on the braai and close the lid.
12. Cook for ± 12 minutes until the fish is steamed through and the mushrooms are tender.
13. Open parcels carefully and scatter with fresh dill and pour over the lemon juice.
14. Serve straight out of the parcels and enjoy.
CHEF’ S TIPs:
Use a firm white fish such as kingklip, hake or cod so it holds its shape while steaming inside the parcel. For extra richness, add a splash of white wine or a few capers to the butter before drizzling.
You can also swap the butter beans for baby potatoes or add sliced fennel for a more fragrant twist. If you enjoy simple fish recipes with bright flavour & minimal washing up, this is the perfect technique to master.
POTATO FRITTERS WITH SMOKED SALMON, WHIPPED FETA CREAM CHEESE & PICKLED RED ONIONS
By Rediscover Dairy @ rediscoverdairy
Serves: 4
INGREDIENTS
For the whipped lemon feta cream cheese:
• 125g cream cheese, at room temperature
• 100g soft feta
• finely grated zest of 1 lemon
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, finely chopped
For the fritters:
• 3 medium potatoes, grated
• 1 small onion, finely chopped
• ½ cup cheddar, grated
• 1 large clove garlic, minced
• 2 eggs
• ¼ cup plain flour
• ½ teaspoon baking powder
• 1 teaspoon fine sea salt
• freshly ground black pepper, a few twists
• 3 tablespoons vegetable oil
For the toppings:
• 120g smoked salmon
• dill sprigs, to garnish
• pickled red onion slices
METHOD
1. Place the cream cheese, feta, lemon zest, lemon juice and dill in a small food processor and blitz until smooth. Transfer to a bowl, cover with cling
essentialflavours. co. za • Winter 2026 | 47