2 tablespoons butter
- Melt the butter
- Saute onions, celery and leeks until soft
- Add the potatoes and stock
- Simmer until potatoes are soft – about 25 minutes
- Blend using a stick blender until smooth
- Add the cream
- Reheat and add the flaked Snoek Serve and enjoy
Yellowtail – enough to feed your guests, about 200g per portion.
Pancetta – enough to securely wrap each portion.
Salt and pepper
Olive oil for frying
- Cut Yellowtail into portions removing the skin and dark meat.
- Season with salt and pepper
- Wrap with pancetta, (I used Richard Bosmans pancetta, also sold at the Neighbourgoods Market.)
- Fry the Yellowtail in a hot pan until brown/sealed on the outside but still raw inside
- Lay the sealed Yellowtail in a oven tray
- (You can stop at this step, have few drinks, serve your starter and then continue about 10 minutes before serving the main course)
- Finish cooking the Yellowtail in the oven (180 ° ) for 5 -8 minutes, you’ll have to check as the time will depend on the thickness of the fish, try not to overcook!
Simple Bean Puree
|The winning result|
recipe is taken from the Blue Water Bistro Cookbook, a recipe book published by Sea Harvest
2 tins butter beans
- Mix all the ingredients together
- Blend with a stick blender until smooth
Serve the Yellowtail portions on a bed of bean puree and wilted English spinach, with a slice of lemon, and bask in your friends adoration!