Fish & Seafood

Baked Salmon

2 salmon fillets pieces
Juice 1 lemon
Prenzel Lemon Infused Rice Bran Oil
1 Tbsp dill tips
2 Tbsp finely diced onion

Grease two pieces of tin foil with the Prenzel Lemon Oil then rub a little over the fillets. Squeeze lemon juice over the fillets and sprinkle over the dill and onion. Wrap salmon in the tin foil then place in a shallow baking dish and bake at 180°C for about 20 minutes.
Baked-Salmon-843

Fish Fillets in Lemon and Caper Sauce

350g boneless, skinless fillets of medium-textured fish
¼ cup flour
1 Tbsp butter
1 Tbsp Prenzel Garlic Infused Rice Bran Oil
1 clove garlic
¼ cup water
1 Tbsp lemon juice
1 Tbsp each capers and caper liquid
Pinch of salt
Freshly ground black pepper
2 tsp finely chopped parsley
¼ cup Prenzel Vincon White Stock Concentrate
1 tsp mustard

Cut large fillet diagonally into even sized pieces if necessary, so that you finish up with two or three pieces of almost equal size from each fillet.
Lightly coat by turning in flour, patting it onto the surface so each piece is evenly coated. Melt the butter with the Prenzel Garlic Oil in a large fry pan. Put half the fish pieces into the hot Garlic Oil. Cook the fish until lightly browned, about 1 minute on each side. Lift out and keep warm. Repeat with remaining fish pieces, then make the sauce. In the pan, add the water, lemon juice, capers and their liquid, the seasonings and mustard. Boil until reduced slightly. Add the Prenzel Vincon White Stock Concentrate. Return the cooked fillets to the pan, turn in the sauce, and sprinkle with parsley. Serves 2.
 

Fish in Filo Pastry

Quantities per person:
1 fillet white fish
2 sheets filo pastry
½ tsp finely grated root ginger
Prenzel Lemon Infused Rice Bran Oil
1 tbsp finely sliced spring onion

Brush the first sheet of filo pastry with Prenzel Lemon Oil and layer the second sheet on top. Place fish on filo pastry about 5 cm from edge and top with ginger and spring onion. Fold the fish in the filo to make a neat parcel. Brush parcel with Prenzel Lemon Oil and bake at 180°C for 15 minutes or until golden.

Lemon Tarragon Prawns

QUANTITIES PER PERSON
4 tbsp Prenzel Lemon Infused Rice Bran Oil
½ tsp ground ginger
3 tbsp chopped fresh tarragon
2 tbsp Prenzel Vincon White Stock Concentrate
½ tsp ground black pepper
20 large prawns in their shell

In a bowl blend together the Lemon Oil, Vincon White Stock Concentrate, ginger, pepper and tarragon. Run a rolling pin over the prawns to crush their shells a little. Arrange in a single layer in a shallow dish and pour over marinade. Cover and marinate for 1-2 hours. Heat the barbecue until very hot. Brush well with Prenzel Lemon Oil. Place the prawns on the barbecue and cook over a high heat for about 6-8 minutes until they are cooked. This time will vary depending on the thickness of the prawns. Serve drizzled with Prenzel Lemon Oil.

Oyster Shooters

1 shot glass per person
1 fresh Bluff oyster per person
white wine vinegar
Prenzel Lemon Infused Rice Bran Oil

Place 1 chilled oyster into each shot glass. Drizzle with a little vinegar and a couple of drops of Prenzel Lemon Oil. Shoot.

Poached Trout with Fennel

Serves 4 as a main, or 8 as an appetiser

4 medium rainbow trout
Fish stock
¼ cup Prenzel Lemon Infused Rice Bran Oil
¼ cup vegetable oil
2 Tbsp white wine vinegar
8 stem fresh or dried fennel
1 tbsp fresh herbs, such as thyme, dill, parsley and marjoram
Salt and pepper
Sprigs of fresh herbs for garnish

Poach the trout briefly, for about 10 minutes, in the stock. Drain and while the trout are still warm separate each fillet from the skin, bones and tail. Place the fillets in a flat dish, with parchment or foil between the layers.
Chill until ready to use. Mix together the Prenzel Lemon Oil, vinegar, fennel, herbs, salt and pepper. Pour this mixture over the fish.
 

Roast Salmon with Red Wine Vinegar Glaze

5 lb. whole salmon, centre bone removed
1 Tbsp grated lemon rind
2 cloves garlic, finely chopped
2 Tbsp chopped fresh thyme
3 Tbsp Prenzel Lemon Infused Rice Bran Oil
½ cup red wine vinegar
1 tsp granulated sugar
¼ cup butter
½ cup red wine

Preheat oven to 180°C. Place salmon in baking dish. Chop together lemon rind, garlic and thyme. Brush oil over salmon and inside cavity. Rub herb mixture over. (Prepare up to 24 hours ahead of time). Roast 40 minutes or until white juices appear on top. Meanwhile combine the vinegar, wine and sugar in a skillet. Bring to a boil and reduce until syrupy. Turn heat to low and whisk in butter. Remove skin and slice salmon. Serve with sauce.
 

Salmon with Peach Schnapps & Lemon Infused Rice Bran Oil

During BBQ season, purchase a whole salmon, place on tin foil and drizzle with Prenzel Lemon Infused Rice Bran Oil and Prenzel Peach Schnapps. Fill the cavity of the fish with fresh dill and slices of lemon, wrap up into a parcel and place on BBQ. Cook on same heat as a steak and turn halfway through cooking. Check that the flesh is cooked before turning. Best to undercook than overcook this beautiful fish.
 

Scallops with Ma Prenzel's Dukkah

scallops (as many as you need for six per person)
Ma Prenzel's Dukkah
Prenzel Lemon Infused Rice Bran Oil
lemon juice

Clean scallops and put them in a bowl with the Prenzel Dukkah. Mix until the Dukkah sticks to the scallops. Heat the Prenzel Lemon Oil in a fry pan then fry the scallops for about 30 seconds (until they have turned white and firmed up). Flip the scallops and cook them on the other side for another couple of seconds. Serve them on a flat plate and drizzle with lemon juice before serving.

Steamed Mussels

1 dozen mussels – cleaned and de-bearded
½ cup Prenzel Vincon White Stock Concentrate
2 finely diced shallots
¼ cup Prenzel Lemon Infused Rice Bran Oil

Steam the mussels over the Prenzel Vincon White Stock Concentrate in a large pot or wok with a lid on the BBQ and shallots for 5-6 minutes. Lift the mussels out and place on a serving dish and drizzle with Prenzel Lemon Oil. Add lemon wedges to serve.
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