Best snoek dishes

Stuffed del­i­cacy makes for a de­light­ful treat. Recipes by Neil Roake. Pic­tures by Craig Scott and Styling by Claire Clark

Daily Dispatch - - Weekender -


400g snoek fil­let

250ml (1 cup) milk

1 red onion, finely chopped

15ml (1 tbsp) finely chopped fresh pars­ley 5ml (1 tsp) dried red chilli flakes

100ml fresh cream

125ml (½ cup) finely grated parme­san cheese 12 large Is­raeli toma­toes, tops cut off and seeds scooped out

Olive oil, for driz­zling

Salt and black pep­per, to taste


Poach the snoek in the milk in a saucepan over medium heat for about 10 min­utes or un­til the flesh is soft and comes away from the bone eas­ily.

Re­move the snoek from the milk and flake it care­fully to re­move all the bones.

Place the flaked snoek back in the poach­ing milk and drain the ex­cess liq­uid in a colan­der. Trans­fer to a bowl and fold in the re­main­ing in­gre­di­ents.

Stuff this mix­ture into the toma­toes, place the tomato lids back on, and place on a bak­ing tray. Driz­zle with a lit­tle olive oil.

Sea­son with more black pep­per and bake at 180°C for 20-30 min­utes. Serve with salad. Serves 4-6




400g snoek fil­let

15ml (1 tbsp) but­ter

30ml (2 tbsp) smooth apricot jam 2 gar­lic cloves, crushed

200g green pump­kin seeds 500ml (2 cups) fresh co­rian­der leaves A small red onion

160ml lemon juice

250ml (1 cup) olive oil

Salt and black pep­per to taste

16 small tor­tillas or other wraps, toasted 2 large toma­toes, finely chopped

1 large av­o­cado, sliced


Place the snoek in a bak­ing dish and dot with but­ter, jam and crushed gar­lic. Cover with foil and bake at 180°C for 25-30 min­utes. The flesh should be opaque and ten­der.

Flake the fish into a bowl, care­fully re­mov­ing all bones, then pour over the tray juices. Cover and set aside.

To make a pesto, pulse the pump­kin seeds, co­rian­der, onion and lemon juice in a blender un­til smooth. With the ma­chine run­ning, slowly pour in enough oil to make a fairly runny pesto. Sea­son.

To serve, place a large spoon­ful of flaked snoek in each tor­tilla and top with tomato, av­o­cado and a driz­zle of pesto. Serves 4-6

SNOEK DIP In­gre­di­ents

300g snoek fil­let, poached and flaked (all bones care­fully re­moved)

1 gar­lic clove, crushed

60ml (¼ cup) olive oil, plus ex­tra to serve Juice of 1 large lemon

125ml (½ cup) chopped fresh dill 150ml thick Greek-style yo­ghurt

Salt and black pep­per, to taste

5ml (1 tsp) dried red chilli flakes

Pita bread, toasted, to serve


In a wide, flat bowl, mix the snoek , gar­lic, oil, lemon juice and dill, crush­ing with the back of a fork to make a coarse paste. Fold in the yo­ghurt and sea­son. Press down into the bowl, then turn out on to a board and mark with a knife. Sprin­kle with chilli flakes, driz­zle with ex­tra oil and serve with pita tri­an­gles. Serves 68 as a taster.



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