Smoked Snoek Chowder Recipe
Smoked Snoek Chowder
Smoked Snoek is a local favourite, served in a variety of ways. Try smoking your snoek at home (or get it already smoked and ready from your local monger). Now use it in this comforting chowder recipe on a chilly day. It is just beautiful with a glass of our Culinaria Chenin Blanc.
Smoked snoek
Brine
4 cups Water
125g Oryx desert salt
125g White sugar
1 tsp Black pepper
3 Bay leaves
1kg Snoek, fresh
Oryx desert salt
Freshly cracked black pepper
Chowder
100g Streaky smoked bacon
50g Butter
1 White onion, cut into 1cm dice
1 bunch Leeks, sliced
15g Cake flour
500g Smoked snoek, flaked
400ml Full cream milk
Large potato, peeled, cut into 1cm 1 dice
250ml Fresh cream
5g Chives, freshly chopped
For the brine combine all the ingredients together in a small saucepan, bring to the boil and remove from the heat. Allow to cool.
Place the snoek in the brine and leave in the fridge for 3 hrs.
Preheat your smoker to 105C using indirect heat and hardwood smoke.
Remove the snoek from the brine, pat dry with kitchen towel and place the snoek skin side down on butchers' paper and in the smoker.
Season with salt and pepper and smoke over a gentle heat for approximately 20 minutes.
Remove the snoek from the smoker and allow to cool then flake into smaller pieces and remove the pin bones and skin.
To make the chowder cut the bacon into small batons and fry gently in the butter until the fat runs but without browning, remove the cooked bacon with a slotted spoon.
Add the chopped onion and sliced leeks to the pan and cook in the butter and bacon fat until softened, remove using a slotted spoon.
Add the flour to the pan and cook until a pleasant biscuity smell arises.
Take the cooked flour off the heat and slowly pour in the milk, this should give you a thin, creamy white sauce.
Add the cut potatoes to the pan with the rendered bacon, onions, leeks and cream.
Return to the heat and simmer gently until the potatoes are almost cooked.
When the potatoes are done, stir in the flaked smoked snoek and garnish with chopped chives and serve with freshly baked bread.
Smoked Snoek Chowder
Smoked Snoek is a local favourite, served in a variety of ways. Try smoking your snoek at home (or get it already smoked and ready from your local monger). Now use it in this comforting chowder recipe on a chilly day. It is just beautiful with a glass of our Culinaria Chenin Blanc.
Smoked snoek
Brine
4 cups Water
125g Oryx desert salt
125g White sugar
1 tsp Black pepper
3 Bay leaves
1kg Snoek, fresh
Oryx desert salt
Freshly cracked black pepper
Chowder
100g Streaky smoked bacon
50g Butter
1 White onion, cut into 1cm dice
1 bunch Leeks, sliced
15g Cake flour
500g Smoked snoek, flaked
400ml Full cream milk
Large potato, peeled, cut into 1cm 1 dice
250ml Fresh cream
5g Chives, freshly chopped
For the brine combine all the ingredients together in a small saucepan, bring to the boil and remove from the heat. Allow to cool.
Place the snoek in the brine and leave in the fridge for 3 hrs.
Preheat your smoker to 105C using indirect heat and hardwood smoke.
Remove the snoek from the brine, pat dry with kitchen towel and place the snoek skin side down on butchers' paper and in the smoker.
Season with salt and pepper and smoke over a gentle heat for approximately 20 minutes.
Remove the snoek from the smoker and allow to cool then flake into smaller pieces and remove the pin bones and skin.
To make the chowder cut the bacon into small batons and fry gently in the butter until the fat runs but without browning, remove the cooked bacon with a slotted spoon.
Add the chopped onion and sliced leeks to the pan and cook in the butter and bacon fat until softened, remove using a slotted spoon.
Add the flour to the pan and cook until a pleasant biscuity smell arises.
Take the cooked flour off the heat and slowly pour in the milk, this should give you a thin, creamy white sauce.
Add the cut potatoes to the pan with the rendered bacon, onions, leeks and cream.
Return to the heat and simmer gently until the potatoes are almost cooked.
When the potatoes are done, stir in the flaked smoked snoek and garnish with chopped chives and serve with freshly baked bread.
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