Smoked Kabeljou with dill and fennel

Smoked Kabeljou with dill and fennel, fig and rooibos dressing and advocado cream cheese


  • For the kabeljou
    • 4 x 120g portions of cleaned kabeljou
  • Cure
    • brown sugar x 200g
    • salt x 40g
    • 1 lemon zest
    • 1 sprig of rosemary
  • Dressing
    • 100 ml strong rooibos tea
    • 50 ml fynbos vinegar
    • 60 ml olive oil
    • 2 figs
    • Dill and fennel.
    • 50 g fresh fennel
    • 5 g fresh chopped dill
  • To smoke
    • 1 deep oven proof dish
    • Hey
    • Smoking chips
    • Charcoal
    • A cooling rack
  • Avocado cream cheese
    • 1 avocado, soft. Peeled and chopped
    • tbsp cream cheese
    • ½ teaspoon wasabe
    • juice of 1 lime and zest
  • To serve.
    • Use a spoon of whipped cream cheese on the plate with a few naartjie segments, the kabeljou and fennel-dill dressing
    • Recipes makes 4 portions


  1. Kabeljou
    1. Start by removing the rosemary leaves from the stem.
    2. Place the leaves on a small plate.
    3. On a chopping board, finely chop the lemon zest and rosemary leaves.
    4. In a mixing bowl combine the zest, rosemary, brown sugar and salt.
    5. Mix well.
    6. Place the fish on a large plate
    7. and rub with the cure until thoroughly covered.
    8. Set aside and let it rest for 30 minutes.
    9. After 1 hour, rinse the fish well under running water.
    10. The Kabeljou is now ready to go into the smoker.
    11. Put the smoking chips in the bottom of an oven dish or pan that has been lined with foil.
    12. Place a wire rack over the chips and top with the fish portions.
    13. Put the pan on a hot plate to heat up the chips and to get the smoke going.
    14. Once it starts to smoke, reduce the heat to low, cover the pan with a lid and leave to smoke for 10-15 minutes.
  2. Now for the dressing:
    1. Peel the figs and chop them roughly.
    2. Place it in a small pot
    3. Add the rooibos tea and the fynbos vinegar.
    4. Slowly heat this mixture until the figs start to break down..
    5. Remove from the heat, allow to cool slightly, then add the olive oil, and season with salt.
  3. Avocado cream cheese.
    1. Add the avocado,creame cheese, wasabe, 2 tablespoons of cold water, lime juice and lime zest into a food processor and blend until smooth,
    2. Transfer into a bowl and add salt and pepper to taste.
    3. Take a spoon of whipped cream cheese. Put it on a plate carefully placing the smoked kabeljou on top. Spoon the fig dressing and fennel-dill mixture over the fish.