Knoflook Saus (garlic sauce)

As I mentioned in yesterday's post for Kibbeling, it is delicious with Knoflook Saus (garlic sauce).  Today I am sharing the recipe for the sauce with you. 

Ingredients:

1 tbsp finely minced garlic
1 tsp dried parsley
5 tbsp MARGARINE
freshly ground black pepper

Procedure:

1. When mincing the garlic, be sure you remove any green sprouts in the middle you see. This will help make the garlic margarine last longer.
2. Combine all the above ingredients to make your garlic margarine.

But why use margarine?
In general, margarine is healthier than butter but this really depends on how the margarine was made. Also margarine is more spreadable! (You can make a big batch of garlic butter and freeze and use as required)

For the knoflook saus served with the kibbeling, you can mix this garlic margarine with some low-fat mayonnaise and voila! A great garlic sauce is born

You can also spread it generously on a pistolet (small french roll), toast the bread, and serve it as a side dish for pasta dinner. Yum!

Kibbeling

There are so many wonderful places on the internet to find Dutch recipes and I was lucky enough to discover this Kibbeling recipe over at HomeCookingDiva. This food blogger is an ex-pat living in Holland and married to a Dutchman, so I value her opinion on recipes.

Kibbeling is fresh cod cut into bite-size pieces, dipped into batter and deep fried.  Similar to our fish nuggets - but so much better!  They are served with Knoflook Saus (garlic sauce).  I will post that recipe next time.

Ingredients:

3.75 ounces tilapia fillet (it should be cod but any firm-fleshed white fish will do)
2 tbsp flour
1 tbsp corn flour
1 tsp baking powder
2-5 tbsp milk
1 small egg
1 tsp dried parsley
salt and pepper to taste

Procedure:

1. Cut the fish into bite-size pieces. Use kitchen paper to get rid of any liquids.
2. Combine all the dry ingredients together.
3. Add the egg and mix well.
4. Add the milk one tablespoon at a time. It’s important that the batter is not too wet; you want a nice coating on the fish.
5. Season with salt and pepper.
6. Let the batter stand for just about 5 minutes.
7. In the meantime, heat up your deep fryer (friteuse)to 180 C. (If you don’t have a deep fryer, a deep pan will do just ensure you put in enough oil so that the fish is submerged in oil during frying.)
8. Put the fish into the batter and make sure they are well coated.
9. Fry the fish for about 5 minutes.