Low carb smoorsnoek cottage pie
A combination of two South African favourites with a fine green bean salad.
- 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)
- 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
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.