Of course I won’t share all my favourite recipes but there are a few I always use around Christmas time, especially with the amount of entertaining we do, that I’m happy to part with. The recipe below I can guarantee is tried and tested and every time is classed as a winner! The mixed flavours of the mint, and roasted capsicum along with the macadamia nuts and the fresh salmon is a taste like no other.

I would strongly recommend a fresh chilled Riesling like David Franz Eden Valley Riesling.

Hope you enjoy.

Beck’s Nutty Fish

Enough for 4 servings

Ingredients

• 4 pieces of fleshy salmon
• 2 whole red capsicums
• Jar of thick mint sauce
• 200g of crushed macadamia nuts
• 3 large Sweet potatoes
• 200g pumpkin,
• 2 whole lemons
• Pepper

Step 1: Heat oven to 200 degrees.

Step 2: Place the salmon skin side down (if it has any skin) in a baking dish. Place the macadamia nuts over the salmon to give a crust effect. Top with a squeeze of lemon. Place in the fridge until ready to bake.

Step3: On a baking dish cut the capsicum into 4 portions and place skin side up. Spray with a good olive oil spray. Place on the top shelf of the oven and cook until the skin looks burnt. Once done, pull out of the oven and peel the skin off immediately. It is far easier to peel off when hot rather than when it has cooled. Once peeled, place in a blender and puree until it becomes of baby food consistency. Turn the oven back to 180 degrees for the fish.

Step 4: Place the salmon into the oven on the middle shelf for 20 minutes.

Step 5: Peel and boil the sweet potato and pumpkin until soft and then mash together.

Step 6: The construction…………. Get your plate, do a fancy squiggle with the thick mint sauce onto the plate. Add a tablespoon of the roasted capsicum to the centre of the plate and then flatten with the back of the spoon. On top of the capsicum add a tablespoon of the mash. Then to top it off, pull the fish out of the oven and sit the fish on top of the mash and serve immediately.