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Pan Fried shad topped with grain mustard and herb crust with mint and coriander Tzatsziki

Pan Fried shad topped with grain mustard and herb crust with mint and coriander Tzatsziki

 

 

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Ingredients

4 Shad fillets
3tbls grain mustard
1 lemon juiced and zested
1 onion finely diced
4 cloves of garlic chopped
1/30g bunch chopped parsley
1 cucumber grated
100ml yoghurt
100ml mayonnaise
30g mint
30g chopped coriander

Chop the parsley, onion, garlic, salt, pepper lemon zest and juice then add it to the grain mustard to top the fish with.
Grate the cucumber and season with salt and place in a bowl for 30 min to remove the excess water. After 30 minutes place the cucumber in a clean dish towel and squeeze out the excess water. Chop the mint and coriander and fold through the yoghurt and mayonnaise into the grated drained cucumber to serve with the fish.

Pan Fried shad topped with grain mustard and herb crust with mint and coriander Tzatsziki

About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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