"Snoek, or Tyrsites atun, is an edible fish that is native to South African, South American and Australian waters. It is a silvery and oily fish, traditional to the Cape. It is available fresh when in season and frozen at other times of the year.It has long needle like bones and doesn't need to scaled before cooking." Snoek can be boiled to make smoorsnoek, braaied(on the open fire), grilled, salted, smoked or deep fried.
To make smoorsnoek, visit my friend, Sophia's blog
How to braai/grill snoek, click here
How to smoke snoek, click here
My sister and her family went to the West Coast this holiday and they brought back some smoked snoek...not smoke flavored snoek, but the real deal. We had some of it with brown bread and korrel konfyt(grape jam) and today I want to share with you a recipe for a Smoked Snoek Quiche. If you cannot get hold of smoked snoek, smoked angelfish, mackerel or even kippers can work.
First you need a really good pastry and in this case I used a rich
Cheesy Pastry.
Ingredients for the pastry (Enough for 1 quiche and a few pieces for an interesting biscuit)
100g butter, plus extra for greasing
150g mature cheddar cheese, or a mixture of cheddar and Parmesan
100gplain flour, plus extra for dusting the work surface
freshly ground black pepper
1 free-range egg yolk
Heat oven to 220C/425F. Lightly grease a large loose-bottom quiche pan with butter and cover it with a piece of baking parchment.
2. Finely grate the cheese into a mixing bowl. Sift in the flour and add some freshly ground black pepper and mix.
3. Cut the butter into little cubes and rub them into the mixture with your fingertips. When the butter has almost disappeared into the flour and you have a crumbly mixture, stir in the egg yolk with a butter knife. Bring the pastry together in a ball and roll out the pastry or just press it down in the quiche pan and bake blind for about 8-10 minutes.
For the filling
300gr smoked snoek - deboned and flaked.
6 eggs
250ml cream
250ml strong white chedder cheese-grated.
Mix all the ingredients together and pour into the pastry case. Bake until firm to the touch. Serve with a lovely salad with balsamic roasted vegetables.
Now....if you have dough left, make Cheese and apple biscuits. Roll dough in little balls (grape size), make a little hole in the ball with the back end of a wooden spoon and fill with apple jelly. Bake until golden in color and enjoy. Be warned these biscuits are so addictive that you will make these and forget about the quiche!!!!
18 comments:
We had this fish when we were in Cape Town. My husband really love it. It was the fish he grew up with.
Cheers,
Elra
love the biscuits...maybe bcoz i am dessert-first type of a person..lol...
Am so glad I stumbled here. You have a great place and would absolutely love to entertain you at my lil place sometime. :)
What a delicious looking "pita" you've got here, Nina. Looks creamy and buttery and delicious!
I've never heard of snoek before. The quiche looks amazing and so do the biscuits. Another great recipe Nina.
I don't know snoek, but this is a beautiful breakfast!
This sounds like a delicious meal. I have never had Snoek before, but it looks wonderful in that quiche!
yummy hopw nice! that snoek looks so delicious and the cheese and apple biscuits so yummy :)
I've never had snoek but if I saw this beautiful dish in front of me I'm afraid your snoek would be no more! haha
I hope all went well with the cooking gig. I was praying for you. Please tell me when you may start that blog. It is a very perfect name :) big hugs to you Nina!
That all sound so delcious. I really want to try this snoek. And the cheese and apple biscuits sound excellent.
I'm not familiar with snoek so I'm glad to know about it. The cheese and apple biscuits look yummy and I'm planning on giving them a try. Your pictures, as always, are top notch.
Sam
elra - anybody who visits Cape Town should try this....
navita - I put you on my blogs I follow list, I do not want to miss out anymore.
elly - it that what you call a quiche in your part of the world....well now I know!
pam - thanks dear friend!
that girl - I'm sure you could have this for breakfast too!
jenndz - it is time for a visit then, isn't it?
snooky doodle - thank you!
maryann - the big function went well, I got excellent reports. I have 2 more functions coming up for 250 people each. Thx my dear friend, I SO wish we could meat!!!
glamag - why don't you join Jenn and come for a visit!
my carolina kitchen - you make sure you make enough of them biscuits!!!
Nina, the way you describe Snoek is like a bonito or mackerel and that would be fine with me.
Oily, hearty fish are delicious...I'll look for snoek.
That fish quiche looks good. I like the sound of the cheesy crust.
Well I'd attack of those biscuits if I had the chance. No one would get to try one.
The fish sounds interesting. I've never heard of it.
So strange that so many people have never heard of Snoek... It's voluptuously delicious... even on a barbeque..... Keep going Sis
Ouboet (hehe)
peter m - you are right Peter, those fish types are very similar. ....
kevin - the crust makes this quiche...absolutely!!!
Johann - aaahhh, what a pleasant surprise.It is because of my supportive family that I can keep going! Thx for the visit!
Aaaah snoek! WOuld you believe we braaied it in London 2 summers ago:
http://cooksister.typepad.com/cook_sister/2006/12/snoek_scrumptio.html
It's a fantastic fish, and I'm thrilled to have found a supplier here in the UK. We have 3 big chunks of it in the freezer as we speak :) LOve the sound of the cheesy crust with the snoek tart...
I'm not a fish lover but snoek is a really tasty fish. It is a bit of a boney fish but every visitor to Cape Town should DEFINITELY try it. It is enjoyed just smoked or as a masala snoek or just salt & pepper or cajun or grilled but it is a tradition to have it braaied.
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