Quick Holiday Lunch
Idyllic December days spent with friends and family by the sea – this is what we dream of all year long. Today, Head Chef at Prince’s Grant’s Bunkers Restaurant, Nomusa Mngadi shares her recipe for Parmesan crusted Norwegian Salmon – the perfect dish for lunch that won’t keep you in front of the stove for hours.
Please “like” it, share it, try it and leave us a comment on the Prince’s Grant Coastal Estate Facebook page. Remember, if the kitchen is not your favourite space, there is always a table at Bunkers where Chef Nomusa is waiting to treat and delight you!
Recipe: Parmesan crusted Norwegian Salmon with Polenta Chips
Preparation time: 15min
Cooking time: 10min
400g Norwegian salmon
Juice of 1 lemon
2Tbls Parmesan cheese
2 pinch mixed herbs
¾ cup polenta
2 – 3 cups water
1Tsp parmesan cheese
60g cherry tomatoes
80g green beans
Put water in a pot to boil with salt, mix polenta with boiling water in a stove let it simmer for 5minutes, add 5ml parmesan and mix again. Pour polenta porridge in a flat tray and refrigerate for 15min.
Season the fish with salt, pepper and lemon juice. Spread the mayonnaise over the fish and sprinkle with parmesan and mixed herbs. Bake for 8 minutes at 170°C.
Cut the polenta into 10mm chips size. Deep fry until crispy.
Roast cherry tomatoes in the oven for 3 minutes and steam green beans in boiling water for 3 minutes. Finish off your plating with a balsamic reduction.