Snoek with Paprika Garlic Butter paired with Chenin Blanc by East After Noon
Whether eaten fried in batter, salted and dried or smoked, snoek is enjoyed all along the West Coast, and makes up most of the local diet. High in omega 3 fatty acids, snoek is a deliciously meaty fish, its long knitting needle bones easily unearthed for safe eating.
For this recipe, the traditional apricot jam glaze has been exchanged for butter flavoured with garlic and smoky red Spanish paprika. Use a few sprigs of fresh rosemary as a basting brush and serve the snoek with roasted sweet potatoes, roosterkoek and korrelkonfyt.
Prep time: 10 mins /Cook time: 15 mins /Serves: 4-6
You will need:
• 1.5kg whole snoek, filleted
• 250g butter
• 10ml Spanish smoked paprika
• 4 cloves of garlic, crushed
• 3 – 4 sprigs of fresh rosemary
Combine the butter, paprika, and garlic in a small sauce and heat over the coals, stirring to prevent the garlic from burning. Pat the snoek dry using a kitchen towel. Brush the skin of the snoek with a little melted butter or olive oil to prevent it from sticking and butterfly the fish open, like a book. Place the fish skin-side down onto a hinged grid lined with aluminium foil. Brush the flesh-side of the snoek with the paprika garlic butter and place over medium-hot coals.
Grill the flesh side first for about 3 minutes, before cooking the snoek skin-side down for a further 10 – 15 minutes, basting the fish with the flavoured butter throughout the process. When ready, the flesh should flake easily under a fork but still be juicy.
Serve the snoek immediately with the sides and a few glasses of chilled Lutzville Collection Chenin Blanc.
The Lutzville Vineyards Classic Collection range showcases single grape varieties, allowing you to discover the unique West Coast flavour that makes these wines so special. This is a voluptuous wine, filled with intricate flavours of peach, litchi and guava, backed by undertones of lime and passionfruit. Well balanced, with good length and fruit flavours that carry through on the palate.
The secret behind the rich character, approachable style, juicy fruit, and elegant structure of our wines lies in our unique location on the West Coast of South Africa. Fresh Atlantic morning breezes roll in and cool down the vineyards. The hot sunny days and crisp evenings result in large temperature differences between day and night. Matched with our ideal soils, these microclimates happily conspire to create the best growing conditions for our grapes – the perfect ingredients for our outstanding South African wines.
Roasted chicken, sweet and sour pork, prawn risotto, smoked salmon or snoek
Off-dry, medium-bodied white
100% Chenin blanc
Our 2022 Classic Collection Chenin Blanc has been awarded gold by Gilbert & Gaillard at the 2022 International Challenge, adding to its Veritas, Gold Wine Awards, Women’s Wine & Spirits Awards, Japan Women’s Wine Awards and previous Gilbert & Gaillard awards.
ABOUT EAST AFTER NOON
I’m Georgia East – a writer, food stylist, and photographer based in Cape Town, South Africa. Although I studied to be a wordsmith and am a self-confessed Shakespeare groupie, I have a love for food so strong that by rights I might have been better off with the haute cuisine crowd. However, since I can do simple far better than complicated, I began my blog – East After Noon – in order to better document the creations I make in my kitchen.
Achievements for the East After Noon blog so far have included being named as one of House & Leisure Online’s Ten Foodies to Follow, Food & Home Entertaining’s 7 South African Foodie Accounts to Follow and Culture Trip’s 10 South African Food Bloggers You Should Follow. As of 2019, I’m the published author of my very first cookbook – West Coast Wander – that details the food and the people of the Cape West Coast.
Visit her website: http://www.eastafternoon.com or follow her on Instagram: https://www.instagram.com/eastafternoon