Page 28 - You - South Africa (February 2020)
P. 28
Fresh from the
N A culi-
West Coast nary tour SNOEK WITH
PAPRIKA GARLIC
BUTTER
fromYzer-
fontein to
Doring- Whether eaten fried
Enjoy fabulous seaside fare featured in a new a baai, in batter, salted and
dried or smoked,
author Georgia East
cookbook, West Coast Wander, which shares explores the abun- snoek makes up most
the food gems of this rugged coastline dance of the West of the local diet all
Coast – from harders along the West Coast.
EDITED BY CARMEN NIEHAUS
and snoek to oysters High in omega-3 fatty
and mussels, heer- acids, snoek is a deli-
boontjies and Sand- ciously meaty fish.
veld potatoes. She
pays tribute to these SERVES 6
offerings with un- PREPARATION: 15 MIN
fussy, flavoursome COOKING: 18 MIN
dishes with a Medi-
terranean twist. 250gbutter
10ml(2t)smokedpaprika
4garliccloves,crushed
1,5kgwholesnoek,cleaned
andbutterflied
Georgia East, author meltedbutteroroliveoil
and photographer of tobrush
West Coast Wander. 3-4freshrosemarysprigs
charred lemon halves, green
salad and garlic bread to
serve
1 Combine the butter,
paprika and garlic in a
small saucepan and heat
over the coals, stirring
to prevent the garlic
from burning.
2 Pat the snoek dry with
paper towels. Brush the
skin with a little melted
butter or olive oil to pre-
vent it sticking and open
up the fish like a book.
3 Place the fish, skin-side
down, on a hinged grid
lined with foil. Using the
rosemary sprigs, brush
the flesh side with the
paprika garlic butter.
4 Braai, flesh-side down,
over medium-hot coals
for 3 minutes, then skin-
side down for a further
10-15 minutes, basting
with the flavoured but-
ter throughout. When
ready, the flesh should
flake easily with a fork
but still be juicy.
5 Serve with charred lem-
on wedges, green salad
and garlic bread.
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