Smoked Snoek Pasta
Smoked snoek, sweet leeks and lemon season a restrained cream sauce, with the fish folded through at the final moment.
South African-inspired01Slow leeks complement smoke without extra sugar.
02Most fish stays away from direct heat.
03Lemon cuts through both smoke and cream.
Cook it calmly.
- 01
Check the fish
Flake the snoek carefully with clean fingers, checking twice for fine bones.
- 02
Soften the leeks
Cook leeks slowly in butter until sweet and completely soft.
- 03
Make a light sauce
Add cream, mustard and lemon zest and simmer gently for 3 minutes.
- 04
Fold, do not boil
Toss in fettuccine and pasta water, remove from heat, then fold through snoek, lemon juice and chives.
Common mistakes
- Skipping the second bone check.
- Boiling smoked fish.
- Salting before tasting.
The detail that changes the dish.
Use your fingers to check for bones. A fork is efficient, but it cannot tell you what it has found.
Slow leeks complement smoke without extra sugar.
Smoked snoek, sweet leeks and lemon season a restrained cream sauce, with the fish folded through at the final moment.
Most fish stays away from direct heat. Lemon cuts through both smoke and cream.
The ingredients that make Smoked Snoek Pasta work
Use your fingers to check for bones. A fork is efficient, but it cannot tell you what it has found.
The pasta choice matters here. Fettuccine supports the sauce and the way the ingredients are cut.
At the table
Serve Smoked Snoek Pasta while its texture is at its best. Taste once more at the table before adding cheese, salt or chilli.
Later, if needed
Refrigerate for 2 days. Reheat very gently and do not freeze.
Be realistic
Refrigerate for 2 days. Reheat very gently and do not freeze.
Frequently asked questions
What is the main mistake with Smoked Snoek Pasta?+
Skipping the second bone check.
Can I substitute the main ingredient?+
Smoked snoek salt levels vary sharply. Do not season the sauce until the fish has been folded through.
