Pan Fried Fillet of Fish with Avo and Coconut Veloute topped with Avo and Horseradish Ice Cream and Sweet Chilli Sauce


It’s official, avo has taken over my life! I eat, dream and think about it constantly (this is not a bad thing :p)… And yay, all that thinking paid off as I finally figured out how to put my savoury ice cream to good use! šŸ˜€

This is my third and final entry into theĀ ā€œMore than justĀ guacamole!ā€ Afrikado Blogger Challenge, held by ZZ2 Farming and it is quite a mouthful!

Pan Fried Fillet of Fish with Avo and Coconut Veloute, topped with Avo and Horseradish Ice Cream and Sweet Chilli Sauce

(Serves 2)

Avo and Horseradish Ice Cream:

(It’s a good idea to prepare this the night before)


  • 1 egg
  • 3/4 cup milk (I used lactose free)
  • 3/4 cup double thick cream
  • Flesh of 1 ripe medium sized avocado
  • 2 1/2 tsp lemon juice
  • 3 1/2 tsp horseradish (I wanted to use fresh, but couldn’t find it anywhere. Eventually I found prepared horseradish, which didn’t contain vinegar or sugar)
  • Salt and pepper to taste


  • Whisk egg and milk in a pan on the stove, over low heat, until it forms a loose custard – be careful not to split or curdle
  • Strain to remove any residue and add mixture to a blender
  • Add double cream and mix
  • Add flesh of avocado and mix until smooth. It should thicken immediately
  • Add horseradish, lemon and salt and pepper (gradually add these as the horseradish can become quite overpowering) and taste
  • It is very important to keep tasting
  • Once you are happy with the flavour, freeze for a minimum of 4 hours

Sweet Chilli Sauce:


  • 2 – 3 Tbs water
  • 2 Tbs chilli (if you are using fresh make sure it is finely chopped or you can use dried)
  • 2 Tbs Xylitol (sugar substitute)
  • A pinch of salt
  • Juice of a lemon


  • Add water, chilli, Xylitol and salt to a pan
  • Cook on low heat until sauce thickens
  • Add lemon juice and cook further, on low heat, you don’t want the lemon to go bitter
  • When it takes on a reddish tinge and Xylitol becomes quite sticky remove from pan and allow to cool
  • Flavour should be sweet, tangy, with a hint of heat

Avo and Coconut Veloute:


  • 1 Tbs butter
  • 1 small white onion, finely diced
  • 2 more Tbs butter
  • 2 Tbs cornstarch (original recipe calls for flour, I replaced this)
  • 1 1/2 cups fish or chicken stock (I used Fish Stock Concentrate from Woolies as it contains no yeast, gluten or sugar), heated in a separate pan
  • 1/2 cup coconut milk, preferably cold (to cool down the sauce so not to cook the avo)
  • Flesh of 1 ripe medium sized avocado, mashed (preferably cold, to cool down the sauce so you don’t cook the avo)
  • 10g parsley, finely chopped
  • Salt and pepper to taste


  • A veloute is a white sauce that is made with stock instead of milk
  • Fry onion in butter until translucent
  • Add 2 more tablespoons of butter and the corn starch and stir until it forms a roux. Cook out for a few minutes on low heat
  • Gradually add the hot stock and keep stirring until the sauce thickens
  • Allow to cool for a bit before adding the coconut milk and the mashed avo
  • blend well
  • Sieve to remove the onion so you are left with a smooth sauce
  • Return to stove on very low heat, to gently heat through
  • Add parsley and salt and pepper to taste
  • Finish off with a dollop of butter and a squeeze of lemon juice

Other ingredients:

  • 2 fillets of firm fish, with skin still on (I used Jacopever, which I was assured was on the green sassi list)
  • Mashed potato
  • Micro herbs

overall Directions:

  • Make ice cream as illustrated above and freeze for 4 hours. Remove from freezer about 10 minutes before plating
  • Make chilli sauce (can also be prepared the night before)
  • Make your mash (an excellent way to make mash is to bake the potatoes in their skins. Once they are cooked, remove skins and then mash with a fork, this will result in a fluffy mash with no lumps. Add butter, a little milk, salt and pepper)
  • Make veloute as illustrated above
  • Pan fry your fish fillets. Score the skin to make it look pretty (cutting through the skin only, diagonally about 3 times, a few cms apart). Season the skin with salt
  • Add some oil to a pan and heat. When the pan is hot add the fish, skin side down
  • Season the flesh side with salt
  • The fish will want to curl up a bit, press it down so that it cooks evenly for a few minutes
  • You will notice that the flesh will change colour (become whiter)
  • When the colour change is about 1/4 of the way up the fish, flip over and cook for a further few minutes on the other side
  • Add a bit of butter to the pan and spoon over the fish to give it a nice golden colour
  • Remove fish from pan


  • Add your mash to the centre of the plate
  • Pour your veloute around it
  • Place your fillet of fish on top of the mash
  • Add a dollop of the ice cream on top of that
  • Finish off with a drizzle of chilli sauce (not too much, as it is supposed to lift the dish, not kill it) and a few micro herbs


And there you have a stunning fish dish zinging with a multitude of flavours. Wow your guests are your next dinner party šŸ™‚



Avo, Vanilla and Burnt Honey Ice Cream

ice cream1 SweetLikeCandi

I love how so many things in life are created from a progression of experiments. This ice cream is no exception and in fact the inspiration for this particular ice cream came from a completely mundane task, walking up the stairs! (The smell of burnt honey drifted into my subconscious and tickled my nostrils.)

I wanted to include an ice cream in my previous post – the duo of avo starter, but somehow, it just didn’t work when paired with the other components. Although it tasted quite amazing.

I was still fixated on the idea of a savoury ice cream and was racking my brains, trying to think of dishes to include it in, while walking up the stairs, when this ice cream shoved all thoughts aside and demanded to be created.

So, on a whim, in the early hours of a weekday morning, when it was still dark outside and the world was sleeping – I set my vision free.

In my opinion, avo was born to become ice cream. These flavours compliment each other so well and the burnt honey adds a subtle dimension that lifts the vanilla custard to another level. It is a creamy, smooth ice cream with nutty caramel tones that has to be tasted to be understood.

This is my second entry in the “More than justĀ guacamole!” Afrikado Blogger Challenge, held by ZZ2 Farming

Avo, Vanilla and Burnt Honey Ice Cream

(Makes about 1 litre)


  • 2 eggs
  • 1 1/2 cups full cream milk (I used lactose free and it worked perfectly)
  • 2 vanilla pods, slit down the middle to scrape out the seeds
  • 1/4 cup Xylitol (sugar substitute)
  • 1 1/2 cups double thick cream
  • Flesh of 2 ripe avocados
  • 4 Tbs honey and extra for the caramelized honey garnish


  • Add eggs, milk, vanilla pods and seeds, and Xylitol to a pan on the stove
  • Whisk over low heat until it just forms a loose custard – be careful not to split or curdle. Gently does it
  • Strain mixture to remove vanilla pods
  • Add double cream and blend in a mixer
  • Add avos and blend. The mixture should thicken instantly
  • Heat honey in a pan on the stove, over low heat, until it just changes colour, becomes thick and sticky and you can smell it becoming slightly burnt
  • Let it cool for a while
  • Add the ice cream mixture to the honey and stir to combine. You may need to heat gently because the honey will become hard very quickly
  • Freeze the ice cream for a minimum of 4 hours
  • To make the caramelized honey garnish; heat some honey on the stove until it changes colour and becomes sticky and thick. Drizzle to form a decorative shape on a tin foil covered tray. It will harden as it cools. Gently peel off from the tin foil and decorate your ice cream

*If you have Candida, honey should not be consumed in large quantities.

icecream3 SweetLikeCandi