Kagiso Lethule

The commis chef, who has been in the hospitality industry for four years, has acquired food preparation and presentation skills, and has become a more effective communicator along the way.

Lethule aims to complete a national diploma in hospitality to enhance and develop his culinary skills and knowledge. During the winter, he loves digging into pap and scrambled eggs with atchar.

Kagiso Lethule’s signature Norwegian pan-fried salmon

Ingredients

·       250g salmon

·       Cooked mushrooms 

·       Blanched spinach 

·       Boiled potatoes with skin 

·       Velouté sauce for fish

·       Lemon wedge

·       Salt 

Instructions

1. On a heated non-stick pan, place your seasoned salmon skin side first until the skin becomes crispy, then turn the salmon to sear for a minute on each side, until it gets a beautiful colour. Place the salmon in a preheated oven for the duration needed to reach the desired temperature.

2. Meanwhile on medium heat, in a saucepan add your velouté sauce, with cream and bring to a simmer.

3. In another pan, add your boiled potatoes and mash, adding a little butter, herbs (parsley or chives), and seasoning for taste. Leave on the stop until heated through but stir occasionally so it doesn't stick at the bottom and burn. 

4. In another heated pan add your blanched spinach and cook until wilted and season.

5. Sauté mushrooms in a pan with butter and season to taste. 

6. Now take the salmon out of the oven, add butter and lemon juice to the pan and baste fish, enhancing the flavours and giving the salmon a glossy color. Once that is done, it’s time to plate.

7. Firstly place your mashed potatoes, followed by the spinach, then your salmon on top. Garnish with the mushrooms around the salmon. Place a lemon wedge (grilled or not) and don't forget your velouté sauce.  

Norwegian Pan-Fried Salmon