Low carb smoorsnoek cottage pie


food24 nextgen,next gen, food24, snoek, pie,cottag

Ingredients 30
Servings 6
Time 1 hour

Ingredients

  • Cauliflower Mash:
  • 1
    large cauliflower, leaves removed
  • 100
    ml
    cream
  • 15
    g
    salted butter
  • 5
    ml
    Dijon mustard
  • 7.5
    ml
    salt
  • 5
    ml
    white pepper
  • 30
    g
    Parmesan cheese, grated (optional)
  • Smoorsnoek:
  • 15
    ml
    canola oil
  • 3
    cloves
    garlic
  • 10
    ml
    dried parsley
  • 5
    ml
    fish spice
  • 5
    ml
    chilli flakes
  • 2
    tins (800 g) of chopped tinned tomatoes
  • 15
    ml
    tomato paste
  • 7
    ml
    salt
  • 2.5
    ml
    ground pepper
  • 15
    ml
    vegetable Stock
  • 1
    large white onion
  • 5
    g
    sugar
  • 450
    g
    smoked snoek, remove bones and shred
  • Egg glaze:
  • 1
    egg, beaten
  • Fine bean salad:
  • 150
    g
    green beans
  • 80
    g
    Mange tout
  • 80
    g
    garden peas
  • 80
    g
    Edamame beans
  • 20
    g
    pea shoots / baby mixed greens
 

Method

 

For the mash, cut cauliflower into small pieces and steam until completely cooked. Place the cauliflower and remaining ingredients into a food processor and blitz until smooth. Taste and season with salt and pepper, set aside until required.

Heat the oil in a large pot, roughly chop the onions and fry until golden. Add the garlic and parsley, fish spice and chili flakes then fry for a further 2 minutes.

Next add the tinned tomatoes, tomato paste, stock, sugar, salt and pepper. Stir through and reduce the heat slightly. Cook for 15 minutes, to allow the smoor to thicken and flavours to develop.

Finally add snoek, stir through, bring to the boil and cook for a further 5 minutes.

Preheat the oven at 180°C. Next remove the smoor from the heat and carefully pour into 6 individual ramekins. Cover the smoor with the mash and brush with the egg glaze.

Bake the smoorsnoek for 30 minutes, at this stage the smoor should be visibly bubbling on the sides and the mash golden in colour.

For the salad, blanch all the beans, place into ice water to refresh, then drain off water. Place into desired serving dish and drizzle with olive oil.

Recipe by Frances Beresford of The Institute of Culinary Arts.

                                                         food24 nextgen,next gen, food24, snoek, pie,cottag

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Also try these recipes:

Shepherd’s pie

Sweet potato and smoorsnoek

Beef cottage pie



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Read more on: food24 nextgen  |  low carb  |  pie  |  food24  |  nextgen  |  recipes
 

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