Some of the fun of the holidays lies in the excess and richness of what we serve on our festive tables. That does not mean that something a little less decadent can’t be just as delicious though!
Try our a recipe for whole roasted Franschhoek Salmon Trout and served it with an interesting combination of greens that included seasonal vegetables, grilled lemon, pickled cucumber, confit artichokes and sour fig preserve.
Delicious with a complex white wine, Cellarmaster Edmund Terblanche recommends the 2016 Pierneef Sauvignon Blanc with this dish.
