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Omi’s Fried Fish with Fried Tomaties and Mushroom Sauce

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TRH Omi's Fried Fish with Fried Tomaties and Mushroom Sauce

Hake fillets marinated with fish spice, garlic salt, black pepper, crushed garlic and thyme/parsley with 1 tbsp lemon juice.

2 eggs
Fish spice
Black pepper
Garlic salt
Mix well the above with 1 tbsp water.

Heat 3 tbsp coconut oil and dip fillets in batter and fry in hot oil for 3 mins per side until golden and crispy. Serve immediately.

Fried tomatoes
Slice tomatoes in 1 cm rounds. Fry in 1 tbsp olive oil and sprinkle with garlic salt, black pepper, origanum and a pinch of xylitol until cooked on both sides but not mushy.

Mushroom Sauce
10 button mushrooms- finely sliced
1 small onion finely diced
250ml fresh cream
4 tbspn cream cheese
Garlic salt
Black pepper
Dried thyme
Fresh parsley
1 tbspn butter

Heat butter, add onion and when brown add mushrooms.
Cook until water dries and add garlic salt and pepper.
Add the cream to the pot and bring to the boil.
Add cream cheese and lower heat whilst mixing until the cream cheese melts.
Season with more garlic salt and pepper, dried thyme and finely chopped parsley.

Prepared, tried and tested by: Omi Nair

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