1 head of cauliflower, chopped
4 medium potatoes, peeled and chopped
250ml single cream
1 litre hot water
2 tbsp NOMU Chicken STOCK
2 tbsp butter, cubed
NOMU Sea Salt
6 x 200g firm white fish fillets, skin on
NOMU Extra Virgin Olive Oil, for brushing
2 shallots, thinly sliced
2 tbsp NOMU Extra Virgin Olive Oil
75g butter, extra
6 sprigs of thyme
Place the cauliflower, potatoes, single cream, hot water and NOMU Chicken STOCK in a large saucepan over high heat and bring to a boil. Reduce heat, cover and allow to simmer for 30 minutes or until tender. Remove the cauliflower and potatoes and put in a food processor with enough of the cooking liquid (approx 60ml) to create a smooth but not overly soft purée. Add the butter, season and blitz again. Put aside in a warm place.
Brush the fish fillets with Olive Oil and cook over high heat, skin side down, for about 4 minutes or until crispy and golden. Turn and cook on the other side for a few minutes, until the fish is cooked through. Set aside.
Fry the shallots in the Olive Oil until crispy and set aside. Melt the extra butter in a saucepan and continue to cook until it starts to brown. Remove from the heat and stir in the crispy shallots and fresh thyme.
Serve the cooked fish with the cauliflower potato purée, top with caramelized shallots and drizzle with thyme butter.
1 head of cauliflower, chopped
4 medium potatoes, peeled and chopped
250ml single cream
1 litre hot water
2 tbsp NOMU Chicken STOCK
2 tbsp butter, cubed
NOMU Sea Salt
6 x 200g firm white fish fillets, skin on
NOMU Extra Virgin Olive Oil, for brushing
2 shallots, thinly sliced
2 tbsp NOMU Extra Virgin Olive Oil
75g butter, extra
6 sprigs of thyme
Place the cauliflower, potatoes, single cream, hot water and NOMU Chicken STOCK in a large saucepan over high heat and bring to a boil. Reduce heat, cover and allow to simmer for 30 minutes or until tender. Remove the cauliflower and potatoes and put in a food processor with enough of the cooking liquid (approx 60ml) to create a smooth but not overly soft purée. Add the butter, season and blitz again. Put aside in a warm place.
Brush the fish fillets with Olive Oil and cook over high heat, skin side down, for about 4 minutes or until crispy and golden. Turn and cook on the other side for a few minutes, until the fish is cooked through. Set aside.
Fry the shallots in the Olive Oil until crispy and set aside. Melt the extra butter in a saucepan and continue to cook until it starts to brown. Remove from the heat and stir in the crispy shallots and fresh thyme.
Serve the cooked fish with the cauliflower potato purée, top with caramelized shallots and drizzle with thyme butter.
1 head of cauliflower, chopped
4 medium potatoes, peeled and chopped
250ml single cream
1 litre hot water
2 tbsp NOMU Chicken STOCK
2 tbsp butter, cubed
NOMU Sea Salt
6 x 200g firm white fish fillets, skin on
NOMU Extra Virgin Olive Oil, for brushing
2 shallots, thinly sliced
2 tbsp NOMU Extra Virgin Olive Oil
75g butter, extra
6 sprigs of thyme
Place the cauliflower, potatoes, single cream, hot water and NOMU Chicken STOCK in a large saucepan over high heat and bring to a boil. Reduce heat, cover and allow to simmer for 30 minutes or until tender. Remove the cauliflower and potatoes and put in a food processor with enough of the cooking liquid (approx 60ml) to create a smooth but not overly soft purée. Add the butter, season and blitz again. Put aside in a warm place.
Brush the fish fillets with Olive Oil and cook over high heat, skin side down, for about 4 minutes or until crispy and golden. Turn and cook on the other side for a few minutes, until the fish is cooked through. Set aside.
Fry the shallots in the Olive Oil until crispy and set aside. Melt the extra butter in a saucepan and continue to cook until it starts to brown. Remove from the heat and stir in the crispy shallots and fresh thyme.
Serve the cooked fish with the cauliflower potato purée, top with caramelized shallots and drizzle with thyme butter.
1 head of cauliflower, chopped
4 medium potatoes, peeled and chopped
250ml single cream
1 litre hot water
2 tbsp NOMU Chicken STOCK
2 tbsp butter, cubed
NOMU Sea Salt
6 x 200g firm white fish fillets, skin on
NOMU Extra Virgin Olive Oil, for brushing
2 shallots, thinly sliced
2 tbsp NOMU Extra Virgin Olive Oil
75g butter, extra
6 sprigs of thyme
Place the cauliflower, potatoes, single cream, hot water and NOMU Chicken STOCK in a large saucepan over high heat and bring to a boil. Reduce heat, cover and allow to simmer for 30 minutes or until tender. Remove the cauliflower and potatoes and put in a food processor with enough of the cooking liquid (approx 60ml) to create a smooth but not overly soft purée. Add the butter, season and blitz again. Put aside in a warm place.
Brush the fish fillets with Olive Oil and cook over high heat, skin side down, for about 4 minutes or until crispy and golden. Turn and cook on the other side for a few minutes, until the fish is cooked through. Set aside.
Fry the shallots in the Olive Oil until crispy and set aside. Melt the extra butter in a saucepan and continue to cook until it starts to brown. Remove from the heat and stir in the crispy shallots and fresh thyme.
Serve the cooked fish with the cauliflower potato purée, top with caramelized shallots and drizzle with thyme butter.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
How can we (ahem) serve you today?
Looking for information on a specific product, or simply want to get in touch? Please complete the form below, and we’ll get back to you as soon as possible.
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your instant prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
Registering a NOMU account will ensure your future purchases are super easy and convenient, with faster checkout processes and a seamless shopping experience.
Plus, all new first-time NOMU shoppers get 10% OFF their first order when they create an account!
You’ve WON a
Please use the coupon code below to redeem your prize with your next order.
You’ve WON a
Please use the coupon code below to redeem your prize with your next order.
You’ve WON a
Please use the coupon code below to redeem your prize with your next order.
You’ve WON a
Please use the coupon code below to redeem your prize with your next order.
You’ve WON a
Please use the coupon code below to redeem your prize with your next order.
