Grilled salmon to knock your skach off

Lemon Butter grilled salmon/sea bass

The perfect light summer fish meal under the Succah skach. Minimal fuss, and authentic easy cooking.

Fish available from La Marina (011 608 3277) filleted with skin on.

Salmon or sea bass can be used for this recipe.

Ingredients

Portions or side of salmon/sea bass

Grinding salt only

Butter, olive oil, and lemon

Method

Salt the raw fish well on both sides using a salt grinder;

Heat a griddle or flat frying pan till very hot;

Add a teaspoon of olive oil and a tablespoon of butter;

Place scored fish in hot pan skin side down;

When you see skin crisping up well, flip it over;

Should take maximum five to seven minutes (if pan is hot);

Turn down heat to low after flipping the fish;

Cook it on the other side for another five minutes on low heat;

In the serving dish, squeeze lemons;

Lift the cooked portions/side, and lay it skin side up in the lemon juice so as not to ruin the crispness of the skin;

Pour excess juice over the fish to combine with the lemons, and grind some more salt on the skin.

Spinach Melfatta

A true Italian dish served with freshly grated Parmesan cheese.

Kosher Parmesan cheese available at Super Sconto (011 728 7561) Johannesburg, and now in Cape Town and Stellenbosch.

Ingredients

2 x big bags of baby spinach

2 x tubs of fresh ricotta cheese

1 x cup finely grated kosher Parmesan cheese

1 x jumbo egg

1 x egg yolk

½ x cup of flour

Salt and pepper

Method

Wash and boil bags of spinach till soft;

Drain excess water and chop cooked spinach;

In a bowl, put chopped spinach, ricotta, parmesan, eggs, and seasoning;

Moosh together until soft and fully combined;

Slowly sprinkle flour until all is combined and can make small balls;

Take big pot of salted water and bring to boil;

In batches, add spinach balls. Boil each batch for five minutes;

Place cooked spinach balls in pyrex dish;

Throw over neopolitana or arrabiata sauce;

Sprinkle with more finely grated Parmesan cheese;

Bake under grill till cheese is brown and sauce is sizzling.