Ask Executive Chef Malika van Reenen what she thinks of when you say summer and seafood in the same sentence and she automatically responds, “braai.” She adds, “there is nothing quicker and easier than seafood on the braai; make sure its fresh, add a squeeze of lemon and fresh herbs and you’re done.”
Malika advises putting a whole snoek on the braai wrapped in foil with garlic and lemon. If you like your snoek smoked, Malika makes pâté and serves it with avocado salsa, a little chilli, fresh coriander, crème fraîche and lime on crunchy melba toast.
Is your mouth watering yet? No? Then imagine scallops done with cumin and carrot fritters, served with papaya salsa and saffron aïoli. This is an example of what’s on the summer menu at Cape Grace this season and it doesn’t stop there. Crayfish poached in butter with wild mushrooms and truffle foam was a past favourite, and the menu now features soft crayfish tails served with smoked tomato and rosemary risotto.
Malika reiterates that if you keep it simple you can’t go wrong; serve oysters freshly shucked with lime and Tabasco and mussels in traditional Marinière sauce with garlic and white wine. Sear your tuna and add it to a crisp Niçoise salad.
Here’s a rundown of the few simple ingredients you need in your kitchen to accompany your summer seafood dishes:
- Lemons and limes
- Maldon salt
- Freshly ground black pepper
- Herbs like mint, basil and coriander
- Fruit like watermelon and mango to create a spicy salsa