I tried a new cooking technique the other day – smoking a piece of fish in a Le Creuset Casserole. Did it for a film shoot on the quay in Simonstown Harbour.
It can be done either with snoek or Angelfish, both SASSI friendly fish. I used Angelfish which I bought beautifully skinned and boned from Woolworths. Snoek boats had not been out in the days preceding our film shoot.
Very simple prodecure. I had a sheet of silicone baking paper on which I placed the fish. I seasoned it with Oryx Desert Salt, the smoked variety, to enhance the smokiness of the fish and gave it a good grind of Oryx Black Pepper. The salt comes from pristine salt pans in the Kalahari and is smoked by a professional smoker in Theewaterskloof.
I placed this on the one side of the casserole and on the other I placed a small glass bowl with a glowing piece of charcoal in it, not a briquette 100% Restaurant quality Charcoal [bought in a large bag from Woolworths]. On top of the Charcoal, I place some large hickory wood chips. Once the chips were smoking gently, I put the lid on and placed the casserole over a low gas flame and left it there for 10 – 12 minutes in the smoke until it was just perfectly cooked. I allowed it to cool and then used it with this recipe.
250g smoked Angelfish or Snoek
150ml sour cream or Créme Fraiche
125g soft butter
grated rind and juice of one lemon
Oryx Desert Salt – taste carefully before seasoning
freshly milled Oryx Black Pepper
4 spring onions, green part included, well washed and chopped
2 Tbs finely chopped parsley
1 Tbs chopped capers
Shred the snoek between the fingers and place in the bowl of a food processor. Add the sour cream, butter, lemon rind and juice. Season with freshly milled black pepper. Process till smooth. Stir in the spring onions and capers. Taste for seasoning and add more lemon juice or white wine vinegar and more freshly milled black pepper if required. The paté can be packed into a china pot and covered in melted butter, or simply placed on a plate. It is usually served either with Melba Toast, a slice off a baguette or with wholewheat seed loaf and butter.
In the winelands of the Cape, it is served with whole muscat grape jam [korreltjiekonfyt] in a limpid syrup. Delicious with a glass of fruity Chenin Blanc.
Read more about Oryx Desert Salt – CLICK HERE