Snoek pie, bacon and bean soup
SNOEK and potato go together like ducks and water. You can use any leftover fish for this pie.
230g (1½ cups) cake flour 123g (½ cup) butter, cubed and slightly chilled (not soft)
120g (1 cup) mashed potatoes cooled 1.5 (¼ tsp) nutmeg Salt and pepper to taste ½ egg beaten 10ml (2 tsp) iced water 500g smoked snoek, flaked 1 medium potato, cooked, peeled and cubed 45ml (3 tsp) olive oil 1 medium onion, chopped 2.5ml (½ tsp) garlic 250ml (1 cup) cream 5ml (1 tsp) dill 15ml (1 tbs) cake flour 15ml (1 tbs) cornflour 125g (1 cup) grated mozzarella 5ml (1 tsp) smoked paprika METHOD
Place the cake flour and butter in a food processor and mix until it resembles breadcrumbs. Mix in the mashed potatoes, seasoning and finally the egg.
Transfer the mixture into a mixing bowl and add the water so that you can press the dough together in a ball.
Roll out the dough on a lightly floured surface and use it to line a 23cm flan pan or pie dish. Cover the dough with plastic wrap and refrigerate for 30-60 minutes before adding the filling.
Preheat the oven to 180°C. Spoon the snoek and potato cubes into the prepared pie crust. Heat the oil in a pan and fry the onion until soft, add the garlic and fry for 1 minute. Spoon over the snoek.
Mix the cream, dill, cake flour and cornflour and whisk well to prevent any lumps from forming. Pour over the snoek. Scatter over the mozzarella and sprinkle with paprika.
Bake for 30 minutes.
TIP: If you aren’t very good at rolling out dough, simply press it on to the base and sides of the dish using your fingertips.
Serves: 6
Soak the beef shin overnight in 2 litres of water in the saucepan in which you are going to prepare the soup.
The following day, drain the beans and rinse under running water. In a separate saucepan, boil the beans in 1.5 litres of water for 15 minutes, then drain and rinse until the water runs clear.
Add the beans to the meat and gradually bring to the boil. Add the bacon, onions and potato. Simmer for 2 hours until the meat is falling off the bone.
Lightly crush the beans using a potato masher so that they release their starch and make the soup nice and creamy. Add the nutmeg, milk and lemon juice, season to taste and bring back to the boil.