De Vette Mos­sel snoek

DE VETTE MOS­SEL SNOEK

YOU Best Recipes: Braai - - Contents -

Niël du Bois of De Vette Mos­sel seafood restau­rants knows all about braaiing snoek – he’s cooked more than 20 000 over the coals. At the launch of his book, also called De Vette Mos­sel, we had an­other op­por­tu­nity to feast on this pop­u­lar treat. Here’s his se­cret to per­fectly braaied snoek.

1 but­ter­flied snoek, cut at the back­bone, not the belly oil sauce of your choice (see recipes be­low) 1 Grease the skin side of the fish well with oil and trans­fer to a fold­ing grid.

2 Pre­pare the sauce of your choice.

3 Braai the fish only on the skin side over rel­a­tively low heat. This way you can see when the fish is done. Braai ei­ther high over medium heat for about 10 min­utes or low over low heat for 20 min­utes. You can add more coals later but re­mem­ber to wait un­til they form a light ash layer again. Spoon the sauce over half­way through braaiing, ac­cord­ing to the in­struc­tions in the method for the sauces (be­low right). The fish is done as soon as it be­comes white and opaque and is no longer glossy. The belly (the thinnest part) will be cooked first.

4 When there’s about a mil­lime­tre of glossi­ness left on the fish, re­move from the heat, add a good quan­tity of coals to the fire and when they’re ready re­turn the grid to the heat – with the fish skin side up for the first time – and braai for about a minute.

5 Care­fully open the grid. If the fish sticks in places, tap gen­tly with an egg lifter to loosen. If the skin is burnt and sticks badly, the coals were too hot.

6 Put a steel tray over the snoek, close the grid and turn it over – the fish will now lie neatly on the tray with the fleshy side up.

SERVES 4-8

Prepa­ra­tion (in­clud­ing sauce) 20min Braaiing 10-20 min (small snoek);

15-25 min (large snoek)

1. GAR­LIC SAUCE

60 ml (4 T) but­ter 60 ml (4 T) chopped fresh gar­lic juice of 1 lemon hand­ful of chopped

fresh pars­ley

2. JAM SAUCE

60 ml (4 T) but­ter 60 ml (4 T) smooth

apri­cot jam juice of 1 lemon

3. CHUT­NEY

SAUCE

30 ml (2 T) oil

60 ml (4 T) but­ter 60 ml (4 T) smooth

apri­cot jam

60 ml (4 T) chut­ney juice of 1 lemon

METHOD FOR ALL 3 SAUCES

1 Melt the sauce in­gre­di­ents in a small pot over a few coals or on the stove.

2 Spoon over the snoek – make sure you spoon from the bot­tom of the pot so you’re not us­ing just but­ter/oil. Put the sauce on the thick­est parts half­way through braaiing when the belly flesh is start­ing to turn white; it will run to­wards the thin­ner flesh au­to­mat­i­cally. You can add the sauce in two lots.

EACH SAUCE IS ENOUGH FOR 1 SNOEK

1

1

2

3

* You can braai snoek

from frozen.

* If you have fresh snoek, lightly salt it be­fore cook­ing. Com­mer­cial snoek is lightly pick­led in brine so it’s not

nec­es­sary to add salt.

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