Recipe Serves 6
Preparation time: 15 minutes
Cooking time: 45 minutes
1 large cauliflower, leaves removed
75g salted Butter
25g Dijon mustard
7.5ml (1 ½ tsp) salt
5ml (1 tsp) white pepper
– 15 ml Canola oil
– 1 Large white onions
– 3 cloves of garlic
– 10 ml Dried parsley
– 5ml Robertson’s Fish spice
– 5ml (1 tsp.) chili flakes
– 2 tins (800g) of chopped tinned tomatoes
– 15ml (1 Tbsp.) Tomatoes paste
– 5 ml salt
– 2ml ground pepper
– 15ml (1 Tbsp.) Vegetable Stock
– 5g sugar
– 450g smoked snoek, remove bones and shred
1 egg, beaten
1. For the mash, cut cauliflower into small pieces and steam until completely cooked.
2. Place the cauliflower and remaining ingredients into a food processor and blitz until smooth. Taste and season with salt and pepper, set aside until required.
3. Heat the oil in a large pot, roughly chop the onions and fry until golden.
4. Add the garlic and parsley, then fry for a further 2 minutes.
5. Next add the tinned tomatoes, tomato paste, stock, sugar, salt and pepper. Stir through and reduce the heat slightly. Cook for 15 minutes, to allow the smoor to thicken and flavours to develop.
6. Finally add snoek, stir through, bring to the boil and cook for a further 5 minutes.
7. Preheat the oven at 180°C. Next remove the smoor from the heat and carefully pour into a baking dish. Cover the smoor with the mash and brush with the egg glaze.
7. Bake the smoor snoek for 30 minutes, at this stage the smoor should be visibly bubbling on the sides and the mash golden in colour.
– 500g (7-8 medium sized) Potatoes
– 70g Salted butter
– 2ml Ground nutmeg
– 7.5ml (1 ½ tsp) salt
– 5ml (1 tsp) white pepper
1. Peel and chop potatoes. Boil in medium sized pot until completely cooked.
2. While the potatoes are still warm, add the remaining ingredients, and beat with a whisk or electric hand mixer until the mixture is smooth and fluffy. Set aside.