- 3 tablespoons hanepoot (South African sweet wine), or other sweet dessert wine
- 3 tablespoons white-colored wine vinegar
- 1 tablespoon rooibos tea
- 1 exotic
- 1 tablespoon essential olive oil
- Salt and freshly ground pepper
- 6 baby cucumbers. halved
- 1/2 fennel bulb, shaved
- 1 tablespoon chopped fresh dill
- 1 tablespoon essential olive oil
- Squeeze fresh lemon juice
- Salt and freshly ground pepper
- Sour cream, for serving
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Directions
For that snoek: First create a salt remedy for the fish. Inside a blender. blitz together the salt, sugar, rosemary oil and lemon peel. Coat the flesh from the fish within the mixture and put within the fridge for 25 minutes.
Line a wok with kitchen foil and set a number of hay on the top. Sprinkle over a few of the rooibos. Put on an average heat until it begins to smoke. Take away the excess cure in the fish, then devote a bamboo steamer within the wok. Pop around the lid and switch lower heat. Smoke before the fish is simply cooked, turning midway, about fifteen minutes. Take away the skin and bones in the fish and flake into large pieces.
For that dressing: Pour the hanepoot and vinegar right into a saucepan along with the rooibos tea. Put on a minimal heat and simmer lightly to infuse for any couple of minutes. Meanwhile, take away the seeds in the exotic and reserve, discarding the remainder. Take away the infusion in the heat and strain via a small sieve right into a bowl. Add some exotic seeds and essential olive oil and whisk to mix. Season with pepper and salt and hang to 1 side.
For that salad: Toss together the cucumbers, fennel. dill. essential olive oil. fresh lemon juice and pepper and salt to style of a bowl.
For everyone, give a smear of sour cream onto a plate, adopted through the salad. Add some flakes of snoek. Drizzle within the dressing and serve.
Notes
Snoek is definitely an oily fish much like spanish mackerel or bluefish.
