Apri­cot-glazed snoek with Way­land Greens

The Mercury - - TRENDS - IN­GRE­DI­ENTS:

1 whole snoek 120g red pep­per 120g green pep­per 120g yel­low pep­per 100g red onion 150g but­ton mush­rooms 30g gar­lic 20g fresh fen­nel 50g but­ter 5g salt 5g pep­per 25ml oil 100ml apri­cot jam

METHOD:

Start by slic­ing up all your veg­eta­bles thinly and set aside. Grate your gar­lic and roughly chop your fresh fen­nel. Melt half your but­ter in a saucepan and add in your grated gar­lic, chopped fen­nel, salt and pep­per. Mix well and this will be for the in­side of your snoek.

You will need foil to wrap the snoek in. Dou­ble this so you have two lay­ers of foil. Foil must be large enough to cover the whole snoek when cook­ing. Brush the oil on to the foil but not too much; this will pre­vent the fish from stick­ing to the foil. Place a quar­ter of the veg­eta­bles on the foil as a base for the fish. Brush the in­side of the snoek with half your melted flavoured but­ter. Place the snoek on top of the veg­eta­bles and stuff with the re­main­ing veg­eta­bles.

The rest of the flavoured but­ter can be spooned into the snoek and over the veg­eta­bles. Wrap the snoek up tightly so that it does not leak when you turn the par­cel on the braai.

Place your foil over the braai and al­low cook­ing for about 20 min­utes be­fore you turn it over. Cook for a fur­ther 15 min­utes on that side and open the foil.

Mix your apri­cot jam and left­over but­ter to­gether, use this to start glaz­ing your fish while it is still on the braai. The juices will start dry­ing up and caramelis­ing as you con­tinue bast­ing the snoek.

Do this for about 10 min­utes and this will be ready to serve.

Serve with your sides of to friends and fam­ily. choice

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