BY Aurelia Mbokazi-Kashe
Southern Sun Elangeni & Maharani stands tall as an icon on the sun-kissed Durban beachfront. Executive Chef, Shaun Munro, and his staff invite you to tuck in the most delicious meals as you enjoy the glorious view of Durban from a vantage point. He shares his favourite recipe that you can try at home.
What is your food philosophy?
My philosophy is to use the best seasonal fresh ingredients, using appropriate cooking methods and techniques which allow the produce to speak for themselves i.e. as little fuss and fiddling as necessary, and then to serve it with complementing accompaniments and condiments which elevate and really allow the dish to shine!
What is your personal favorite food to eat & how often do you eat it?
Asian-style seafood and Mediterranean vegetarian food – as often as I can! Asian is always my first choice when eating out and usually vegetarian home cooking – 3 / 4 times a week.
What is your signature dish at the restaurant?
Grill Jichana’s salmon with wasabi sweet potato mash and mango salsa and the grilled halloumi stack with garlic infused grilled polenta, mushrooms, zucchini, aubergine, lentils and rocket.
Which wine works best with this dish?
Salmon paired with an unwooded pinot noir and the halloumi with a full blown oak wooded chardonnay.
How do you ensure that your kitchen is run sustainably?
Knowing your suppliers and where they source from and correct food waste management systems. We use the bokashi system (which enables you to recycle 100% of your food waste).
RECIPE
Salmon gravalax
A wonderful and easy dish to prepare. This dish allows you to prepare it days in advance and on the day you can slice and wrap. Just before serving, unwrap and dress with lemon, fresh herbs and the appropriate condiments as listed below so that you can enjoy time with your guests instead of slaving in the kitchen. Great with dry rose bubbly!
Ingredients
1 side fresh salmon fillet, on the skin, pin bones removed
1 cup white sugar
1 cup salt
¼ crushed black pepper
½ cup chopped fresh dill
2 cup grated raw beetroot
Zest of 1 lemon
Method
- Mix together the sugar, salt, pepper and dill – this is a curing mixture.
- Get an appropriate container/tray wide sides that the fish will fit into. Sprinkle a ⅓ of the curing mixture on the base on the container/tray.
- Lay the fish skin side down onto the curing mixture and then pack the top on the fish with the remaining curing mixture and then pack the beetroot and lemon zest on top.
- Carefully wrap the entire container in plastic and refridgerate for 3 days.
- On day 3 remove the plastic wrap and carefully wipe away the curing mixture from both top and under the fish fillet.
- Simply brush with good olive oil and finely slice.
- Served with fresh lemon wedges, tartare sauce, black pepper mill and fresh rye bread
