Grilled fresh snoek with apricot and lemon basting sauce served with sweet potato au gratin by Neil Elis paired with Neil Ellis Stellenbosch Chardonnay.
Ingredients
1 snoek
50 ml melted butter
50 ml olive oil
15 ml smooth apricot jam 1
5 ml lemon juice
salt and freshly ground black pepper
Recipe
Serves 4-6
Mix the ingredients for the basting sauce. Butterfly the snoek and place it on a double sided grid, skin-side down. Braai over cool coals for about 25 minutes, basting regularly. To serve, open the grid with the snoek skin side up, place a flat platter over the fish and tip over. Add salt and pepper and serve immediately, with sweet potato (see recipe below) and a fresh green salad.
Wine Pairing
Neil Ellis Stellenbosch Chardonnay
Cook’s Tip
'Rub the grid on both sides with half a raw onion to help prevent the skin of the snoek from sticking to the grid.'
Steph's Sweet Potato Au Gratin
Ingredients
6 medium sweet potatoes, scrubbed
75 ml roughly chopped fresh sage
6 cloves garlic, crushed
10 ml coarse sea salt
2.5 ml freshly ground black pepper
250 ml fresh cream
Recipe
Preheat the oven to 200°C. Slice the sweet potatoes into discs about 5 mm thick and arrange them in a shallow ovenproof casserole dish. Combine the sage, garlic, salt and pepper and sprinkle over the sweet potato. Cover with aluminium foil and roast for 45 minutes.
Remove the foil and pour the cream over the sweet potato. Return to the oven, uncovered, for another 25 minutes.
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