Kitchen Craft Episode 39: Delicious braaied snoek

If you’ve always wanted to try your hand at a snoek on the braai, now’s your chance – Chef Clem’s recipe is bursting with flavour, and he throws in a spectacular charred sweet potato salad as well.

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Citrus-stuffed braai snoek with sweet potato salad

Easy
Serves 6
Prepping time: 30 minutes
Cooking time: 30 minutes

Ingredients:

  • Woolies Lightly-smoked Whole Snoek
  • Salt and freshly ground black pepper
  • 4 T Woolies Mixed Citrus Marmalade 
  • 1 lemon, sliced with the skin on, and extra lemon juice to finish off the dish
  • 1 ClemenGold™, sliced with the skin on
  • 1 lime, sliced with the skin on (optional)
  • 2 large cloves of garlic, finely grated
  • 100 g pancetta

For the sweet potatoes:

  • 1 kg Kara sweet potatoes, steamed until tender
  • 2 T wholegrain mustard
  • 2 T honey
  • 1 ClemenGoldTM, juiced
  • 3 T chives, finely chopped
  • 3 T dill, roughly chopped
  • 3 T parsley, roughly chopped
  • 1 large clove of garlic, finely grated
  • ¼ cup extra virgin olive oil
  • Salt and freshly ground black pepper 
  • 180 g Woolies 4 Leaf Salad
  • Woolies Petit Leaf Garnish

Method:

  1. Open the snoek and season the flesh with salt and freshly ground black pepper. Spoon over the marmalade. Add the sliced citrus in layers and then the garlic. Close the snoek and wrap the rashers of pancetta around it to secure it.  Using butcher’s twine, tie the larger end of the snoek together with a knot before wrapping it around the fish, working you way to the end. When you reach the bottom, tie another knot to secure it. (Cook’s note: Soak butcher’s twine in water for a few minutes to prevent it burning on the braai.)
  2. Place the snoek over medium heat coals to braai for 10 minutes before turning over.  
  3. While the snoek is cooking, prepare the sweet potato. Halve the larger sweet potatoes. Keep the smaller ones whole. Place them on the braai grid to char, turning over to ensure both sides get charred. 
  4. Prepare the dressing by combining the mustard, honey, ClemenGold™ juice, chives, dill, parsley, garlic, olive oil, salt and pepper. 
  5. The snoek and sweet potatoes should be done at the same time, more or less. Add the sweet potatoes and snoek to a large serving platter and spoon the dressing over the potatoes. Add a few salad leaves and finish with a garnishing of micro leaves and a squeeze of lemon juice. 

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