4 x 150 g portions filleted geelbek(Cape salmon)
4 large lettuce leaves
75 g soft butter
1 clove garlic, crushed
finely grated rind of 1 lemon
15 ml freshly squeezed lemon juice
175 g whole peeled shrimps, well drained on kitchen paper (weigh after shelling)
dill fronds for garnish
Set the oven at 200°C. Cut four squares of foil, large enough to enclose the fish.
Place a lettuce leaf on each; this will prevent the fish from sticking, and will make serving easier. Put a piece of geelbek on each leaf.
In a small bowl cream together the butter, garlic, lemon rind and juice and dill, and season with salt and pepper. Spread on the fish and top with a scattering ofshrimps.
Pull up, the edges of the foil and add 15 ml wine to each parcel.
Turn the edges over to seal the parcels. Cook for about 15 minutes until the fish is firm to the touch.
To Serve: Remove fish and lettuce from the parcels, or simply place the parcels on warm plates and garnish with dill. Serves 4
Leonie's Snoek Tart
Delicious warm or cool, as a savoury snack with a glass of good wine. Serve with moskonfyk and seeded, finely chopped green chilli.
1 kg smoked snoek, deboned, skinned and flaked
vegetable oil
1 onion, finely chopped
125 ml grated mature Cheddar cheese
90 g unsalted butter, cut into blocks 45 ml iced water
500 ml milk
salt, milled white pepper, grated nutmeg
Pastry: Sift the flour into a large, chill. bowl. Rub in the butter with your fingertips until the mixture is flaky. Don't let it become oily.
Pour the iced water over the mixture and toss lightly. Gather the dough into a ball. If it crumbles, add a little more iced water a few drops at a time, until the pastry forms a ball. Dust with a little flour, wrap in waxed paper and refrigerate for 1 hour to rest.
Set the oven to 180°C. Roll out the pastry, line a greased quiche tin and bake blind for about 15 minutes. Cool.
White Sauce: Warm the milk in a small saucepan. Melt the butter in a medium saucepan. When the foam subsides, sift in the flour and stir with a wooded spoon to form a smooth paste. Remove from the heat and blend in the warm milk. Cook, stirring until the sauce thickens. Season with salt, pepper and nutmeg.
Heat oil in a non-stick frying pan and fry the onion until translucent.
Spread a little white sauce onto the pastry, then add the flaked snoek and onion. Repeat the layers once more, ending with a layer of white sauce. Cover with grated cheese and bake for about
20 minutes until the cheese is golden.
Serves 8
