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Westcoast SNOEK & Seafood Suppliers of the best Westcoast seafood like fresh snoek, hake, snoek roe (kuite), snoek heads, salt

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🎣 SEAFOOD SAUSAGES πŸ€πŸ˜‹πŸ‘ŒπŸ»Impress your friends with this seafood sausage as a starter or side with your next fish braai...πŸ‘Œ...
17/08/2022

🎣 SEAFOOD SAUSAGES πŸ€πŸ˜‹πŸ‘ŒπŸ»

Impress your friends with this seafood sausage as a starter or side with your next fish braai...πŸ‘ŒπŸ»

If you enjoy a challenge in the kitchen, here it is.
Should you not have all the varieties of seafood called for, feel free to simplify matters slightly, and make up the mass by increasing the other ingredients. If there's no kingklip about, use musselcracker, geelbek, dageraad, monkfish, or white or red steenbras.
Don't be fazed by the lengthy method (sausage-making is surprisingly simple), or by the costy ingredients. The quantities of each are small, and the total cost surprisingly low. Sausage casings may be purchased by the kilogram or in measured smaller quantities, but when such a small quantity is required, bribe a friendly butcher to supply and measure it for you. If you have to purchase a large quantity, store the remainder - heavily salted - in the fridge. It keeps indefinitely. But these sausages are so delicious you'll probably be making another batch soon!

Makes 10 sausages.

Ingredients: πŸ§‘πŸ»β€πŸ³

β€’ 3 meters sausage casings
β€’ 50 g trimmed perlemoen, minced (or use alikreukel or periwinkle or limpets)
β€’ 375 g filletted kingklip, skinned and cubed
β€’ 50 g shelled mussels
β€’ 125 g shelled raw prawns, deveined and halved
β€’ 120 g lobster tail (shell-on weight), shelled and deveined
β€’ 1 egg yolk
β€’ 30 ml melted butter
β€’ 75 ml cream
β€’ 30 ml port
β€’ 5 ml salt
β€’ 5 ml milled black pepper
β€’ 2 ml crushed garlic
β€’ 20 ml chopped herbs (parsley, chives, marjoram)
β€’ butter and sunfower oil for frying
β€’ lemon wedges for squeezing

Sauce: πŸ§‘πŸ»β€πŸ³

β€’ 15 ml brandy
β€’ water
β€’ 125 ml cream
β€’ salt and milled black pepper

Method: πŸ§‘πŸ»β€πŸ³

β€’ Before sausage making can commence, soak the casings overnight in cold water to make them pliable and easier to handle.
β€’ Just before using rinse well or run tap water like a hose through it.
β€’ Mix all the seafood together and mince coarsely (ude the cutting disk with the largest holes).
β€’ Beat together the egg yolk and melted butter, then add the cream, port, salt, pepper and garlic. Mix well into the seafood with the herbs.
β€’ No sausage filler...? No problem, the easiest way to fill the casings is through a large funnel, the hole measuring at least 2 cm. Thread the casing onto the nozzle, leaving about 8-10 cm hanging down.
β€’ Place a few spoonfuls of the seafood mixture into the funnel and press it through the nozzle to fill the casing loosely. To prevent over-filling (which will cause the sausage to burst when cooking), flatten the sausage to a thickness of about 15 mm. Each sausage should be about 18 cm long, so be sure to leave 10 cm lengths of casing in between each, to cut and knot.
β€’ Bring water to the boil in a large saucepan, drop in the sausages and blach for 30 seconds (this prevents them from bursting when cooking).
β€’ They are now ready for frying, refrigerating or freezing.
β€’ Heat butter and oil in a large frying pan and fry a few sausages at a time over medium heat until beautifully browned and cooked through - this should take about 10 minutes.
β€’ Transfer to a warmed platter and keep hot.
β€’ Pour brandy into the pan and flame. When the flame subside, deglaze the pan with a little water to melt all the lovely browning.
β€’ Stir in the cream and season with salt and pepper. Strain the sauce into a jug or sauceboat.
β€’ Allow 2 sausages per person for a main course, or 1 for a starter.
β€’ Pour over a ribbon of sauce, garnish with lemon wedges and serve immediately. πŸ‘ŒπŸ»πŸ˜‹πŸ·

Makes 10 sausages.

MAKE AHEAD: The blanched sausages may be refrigerated for up to 3 days, or safely frozen for up to 2 months.
(Free from the sea)

🎣SNOEK:
πŸŸβ€’ +-2.3kg R160
πŸŸβ€’ +-2.6kg R180
πŸŸβ€’ +-3kg R200
πŸŸβ€’ +-3.5kg R230

🐝🍯Outenikwa Honey

πŸπŸ’―% Pure Raw Honey!🍯
Locally produced in the Garden Route and Little Karoo regions. Pure honey at it's best at the best prices!🍯

πŸ―β€’ 500g Jar only R70
πŸ―β€’ 1kg Jars only R130
Support local! 🐝🍯

Dit is handlyn snoek en DIESELFDE dag bewerk en geblast freeze om varsheid te verseker, en nie trawler of "bakkie snoek" nie, dus GEEN pap snoek nie!
Ook NIE ingevoerde cuttas van New Zealand wat as β€œsnoek” verkoop word nie!

Kontak Jan op WhatsApp by 0832944653 vir bestellings met telefoon nommer, naam en adres en ons reΓ«l waar die vis afgelewer of opgetel kan word, of om op sentrale punt te ontmoet.

Visit and follow our page for available products, recipes, place orders and more!
https://www.facebook.com/westcoastsnoek/
Please note, prices are subject to change and availability.

Make this sweet potato side dish with your next snoek or fish braai...πŸ”₯πŸŸπŸ‘ŒπŸ»πŸ˜‹πŸ·πŸ₯”Fondant Sweet Potatoes (slow roasted) πŸ§‘πŸ»β€πŸ³L...
16/08/2022

Make this sweet potato side dish with your next snoek or fish braai...πŸ”₯πŸŸπŸ‘ŒπŸ»πŸ˜‹πŸ·

πŸ₯”Fondant Sweet Potatoes (slow roasted) πŸ§‘πŸ»β€πŸ³

Love buttery, roasted sweet potatoes? Well, raise the bar and make them FONDANT style! Slow-roasted in garlicky stock so they absorb flavour and become meltingly tender inside, and caramelised on the outside. Serve as-is, or douse with Maple Butter Pecan Sauce for extra wow factor.

Simple to make, sounds fancy, tastes fab. Home run! (Pssst – Excellent holiday side dish)

Fondant Slow-Roasted Sweet Potatoes

Stick the word β€œfondant” in front of β€œpotato”, and suddenly your everyday spuds sound a whole lot fancier.

But in reality, it’s just potatoes that have been slow-roasted with a little stock until they absorb the flavour. They become creamy and savoury on the inside, and golden caramelised on the outside.

Just a little bit of extra effort for which you will reap very big rewards.

While you can β€œfondant” ordinary potatoes, I think it’s even better with sweet potatoes. Especially if you douse them with the optional-but-not-really Maple Butter Pecan Sauce!

Cinnamon spiked Maple Butter Sauce with Pecans is an extra special finishing touch for these slow roasted Fondant Potatoes.

Here’s what you need: πŸ§‘πŸ»β€πŸ³

FOR THE FONDANT POTATOES:

β€’ Sweet potatoes – 1.25 kg – 1.5 kg or 3 medium/large ones, preferably around the same size. Basically you need enough to fill a roasting pan with 3cm thick rounds, leaving some space between each one. Leave the skin on – it’s free extra nutrition but also holds the slices together even when they are meltingly tender inside;
β€’ Butter AND oil for roasting – we love butter for flavour, but it burns at high temperatures. So to help minimise this, we use a combination of butter with oil so we get the best of both worlds – the buttery flavour and some nice browning which you can only achieve in a hot oven; and
β€’ Salt & pepper.

FOR THE MAPLE BUTTER PECAN SAUCE: πŸ§‘πŸ»β€πŸ³

β€’ Maple syrup – pure maple syrup is best, for the best flavour! If you can’t get or your budget doesn’t extend to pure maple syrup, opt for honey rather than artificially-flavoured maple syrup;
β€’ Butter – to add a touch of buttery richness into the sauce; and
β€’ Chopped pecans – best to chop whole ones yourself for better flavour than buying pre-chopped. Also terrific with walnuts, almonds, pistachios – and probably more!

Here’s how to make fondant sweet potatoes: πŸ§‘πŸ»β€πŸ³

β€’ Thick slices – Cut into thick 3cm slices – thick enough so they don’t collapse into mush with the 1-hour roasting time required for this recipe;
β€’ Sprinkle & drizzle – Lay in a roasting pan, douse with melted butter and oil, sprinkle with salt and pepper. Just squidge them around in the pan, turning to coat – no need to dirty a separate bowl for this step;
β€’ Roast 20 minutes – Roast for 20 minutes in a hot 240Β°C oven;
β€’ Flip & roast 15 minutes – Flip, then roast for another 15 minutes. By this time, both sides should have some nice colour on them and they will be cooked through. But we’re going to take them further to make them ultra creamy on the inside as well as add flavour!
β€’ Baste – Spoon the buttery pan juices over the potato;
β€’ Roast in stock 20 minutes – pour stock in and optional garlic (I just can’t help myself). Then return to the oven for another 15 to 20 minutes until the stock is soaked up by the potatoes. You’ll end up with a thick sludge at the bottom of the pan which might even look a little burnt, but that’s ok – we aren’t using it!
β€’ The inside of the sweet potato is incredible creamy thanks to the slow-roasting!

How to make the Maple Butter Pecan Sauce πŸ§‘πŸ»β€πŸ³

Plonk and simmer – Toast the pecans in a dry pan first to bring out the nutty flavours. Then just add butter, maple, cinnamon and a pinch of salt and simmer for a couple of minutes until it reduces and thickens slightly.

The sauce will thicken as it cools, so don’t worry if it looks thin when hot!

Sweetness factor – and how to reduce sweetness πŸ§‘πŸ»β€πŸ³

With the sweet potato and the Maple Butter Sauce, there’s no denying that this is a sweet dish so it might not be to your taste if you aren’t into sweet-savoury dishes.

However, unlike other similar sweet potato dishes, this has an element of savoury in it from the stock absorbed by the potatoes and the nuts which counteracts the sweetness.

Also, remember that you’re not supposed to eat the whole platter yourself, just one or two pieces (each piece is a sizeable chunk!) and it’s best served alongside properly savoury dishes for balance.

But if you want to reduce the sweetness, here are a few options:

β€’ Skip the sauce – the Fondant Sweet Potatoes have enough flavour as it is, the sauce just takes it over the top!
β€’ Just use the pecans sprinkled over the potatoes, ie. no maple sauce;
β€’ Use a Honey Lemon Dressing instead – the lemon balances out the sweetness. Switch the honey for maple syrup to retain a similar flavour profile!

What to serve with Fondant Sweet Potatoes πŸ€”

The flavourings in this dish are certainly on-theme for holiday feasting. It’s right at home on a Christmas or Thanksgiving table. Having said that, it’s just generally an excellent, simple side dish that’s worthy of pulling out all year-round whether it’s to accompany something simple like a lime marinated chicken, a simple crispy pan fried fish or Garlic Prawns.

It’s also a handy dish for big feasting occasions because it can be served warm OR at room temperature, so you don’t need to worry about preparing it fresh. The potatoes are so soft inside and there’s no crispiness to be retained on the outside so it doesn’t matter if they cool down.

πŸ₯”Fondant Slow-Roasted Sweet Potatoes – with Maple Butter PecansπŸ§‘πŸ»β€πŸ³

Prep: 5 mins
Cook: 1 hr
Servings: 6 – 8 people

Recipe video below.

The familiar sweetness of sweet potato gets a boost of savoury by cooking them fondant style: Roasting in stock, long and slow, so the inside turns meltingly creamy and the outsides caramelise.

And if that's not enough (and it really is – you can serve it just like that) you've got the option to douse with a Maple Butter Pecan Sauce which elevates it to "wow"!

Ingredients πŸ§‘πŸ»β€πŸ³

FONDANT POTATOES:

β€’ 1.5 kg sweet potatoes – 3 thick ones (Note 1)
β€’ 25g/ 1 1/2 tbsp butter , unsalted, melted (Note 2)
β€’ 1 1/2 tbsp olive oil (Note 2)
β€’ 3/4 tsp salt , kosher/cooking (1/2 tsp table salt)
β€’ 1/2 tsp black pepper
β€’ 1 1/4 cups chicken stock , low sodium (or vegetable stock)
β€’ 1 garlic clove , finely minced

MAPLE BUTTER PECAN SAUCE (OPTIONAL / NOT REALLY!): πŸ§‘πŸ»β€πŸ³

β€’ 1/2 cup maple syrup (pure, Note 3)
β€’ 30g/ 2 tbsp butter , unsalted
β€’ 1/3 cup pecans , chopped (Note 4)
β€’ 1/2 tsp cinnamon
β€’ Pinch of salt

SERVING

β€’ 1 1/2 tsp fresh thyme leaves (highly recommended)

Instructions

FONDANT POTATOES:

β€’ Preheat oven to 240Β°C (220Β°C fan).
β€’ Cut the potatoes into 3cm discs.
β€’ Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).
β€’ Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.
β€’ Roast: Place in the oven and roast for 20 minutes.
β€’ Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.
β€’ Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.
β€’ Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.
β€’ Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go (Note 5), and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm – or at room temperature!

MAPLE BUTTER PECAN SAUCE: πŸ§‘πŸ»β€πŸ³

β€’ Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).
β€’ Transfer to serving jug. Serve over potatoes.

Recipe Notes: πŸ€”

1. Sweet Potatoes – the more similar the size, the better, so they cook evenly. Leave the skin on – it holds the potato together (plus free extra nutrition).
2. Butter and oil are needed to minimise butter burning at the high temp we’re roasting in.
3. Maple syrup – use pure, not the artificially-flavoured stuff. If you can’t find it or it’s pricey where you are, opt for honey instead.
4. Pecans – this is the chopped volume, so it’s a little over 1/2 cup whole pecans. Other nuts that work a treat include walnuts, almonds and pistachios. I’m sure others do too, but these are just the nuts I’ve tried over the years with this sauce.
5. Pan juices – if you’re not using the maple butter sauce, then pour over all the residual pan juices over the potatoes. However avoid scraping up any burnt bits from the potato / butter because it will be bitter. If you are using the sauce, you don’t need the extra flavour – just use whatever ends up on your spatula (in any case, the base of the potatoes are soaked in pan juices!)
6. Storage – best served fresh on the day, either warm (my preference) or at room temp. Roasted potatoes generally don’t keep well – they sweat and become quite soggy and … sad.

Author:Nagi

🎣SNOEK:
πŸŸβ€’ +-2.3kg R160
πŸŸβ€’ +-2.6kg R180
πŸŸβ€’ +-3kg R200
πŸŸβ€’ +-3.5kg R230

🐝🍯Outenikwa Honey

πŸπŸ’―% Pure Raw Honey!🍯
Locally produced in the Garden Route and Little Karoo regions. Pure honey at it's best at the best prices!🍯

πŸ―β€’ 500g Jar only R70
πŸ―β€’ 1kg Jars only R130
Support local! 🐝🍯

Dit is handlyn snoek en DIESELFDE dag bewerk en geblast freeze om varsheid te verseker, en nie trawler of "bakkie snoek" nie, dus GEEN pap snoek nie!
Ook NIE ingevoerde cuttas van New Zealand wat as β€œsnoek” verkoop word nie!

Kontak Jan op WhatsApp by 0832944653 vir bestellings met telefoon nommer, naam en adres en ons reΓ«l waar die vis afgelewer of opgetel kan word, of om op sentrale punt te ontmoet.

Visit and follow our page for available products, recipes, place orders and more!
https://www.facebook.com/westcoastsnoek/
Please note, prices are subject to change and availability.

πŸ§‘πŸ»β€πŸ³Tartare Sauce and Homemade Mayonnaise recipes πŸŽ£πŸ‘ŒπŸ»πŸ˜‹ TARTARE SAUCE: πŸ§‘πŸ»β€πŸ³πŸ‘ŒπŸ» Mayonnaise of dubious quality and derivatio...
16/08/2022

πŸ§‘πŸ»β€πŸ³Tartare Sauce and Homemade Mayonnaise recipes πŸŽ£πŸ‘ŒπŸ»πŸ˜‹

TARTARE SAUCE: πŸ§‘πŸ»β€πŸ³πŸ‘ŒπŸ»

Mayonnaise of dubious quality and derivation, with a mind-boggling array of ingredients added, is frequently found masquerading as tartare sauce. Here is a traditional recipe into which we have sneaked in a few capers to add a touch of tartness.

Ingredients: πŸ§‘πŸ»β€πŸ³

β€’ 500 ml Mayonnaise (recipe below or use a good quality store-bought)
β€’ 3 hard-boiled eggs, finely chopped
β€’ 15 ml Dijon mustard
β€’ 15 ml chopped parsley
β€’ 15 ml snipped chives
β€’ 15 ml capers or chopped gherkin

Method: πŸ§‘πŸ»β€πŸ³

β€’ Mix all the ingredients together and check the flavour, adding a touch of salt and pepper or lemon juice if you think it’s necessary.
β€’ Tip it into a serving bowl.
β€’ It may be refrigerated for up to a week with no loss of flavour.
β€’ Makes about 500 ml.

MAYONNAISE: πŸ§‘πŸ»β€πŸ³πŸ‘ŒπŸ»

There is simply no substitute for homemade Mayonnaise, the classic accompaniment to cold seafood. So make sure it is always on hand in the fridge where it may be stored for several months.

Ingredients: πŸ§‘πŸ»β€πŸ³

β€’ 1 XL egg
β€’ 2 XL egg yolks
β€’ 10 ml dry English mustard
β€’ 5 ml salt
β€’ 2 ml white pepper
β€’ 30 ml wine- or cidar- vinegar
β€’ 30 ml fresh lemon juice
β€’ 750 ml sunfower oil

Method: πŸ§‘πŸ»β€πŸ³

β€’ In a processor, blender or electric mixer, whisk the whole egg and egg yolks with mustard, salt and pepper until pale and thick.
β€’ With the machine running, slowly add the vinegar and lemon juice, then pour in oil in a thin stream.
If you add it too quickly your mayonnaise won't emulsify.
β€’ Makes 1 litre.

Mayonnaise variations: πŸ˜‹

To 250 ml Mayonnaise add:
β–  Herb Mayonnaise
β€’ 60 ml finely chopped fresh herbs - choose your own particular favorite like parsley, dill, coriander, fennel, tarragon, thyme, marjoram, basil, origanum
β–  Chilli Mayonnaise
β€’ 30 ml tomato sauce
β€’ 5-10 ml chilli sauce (more if you dare)
β–  Oriental Mayonnaise
β€’ 30 ml soy sauce
β€’ 2 ml sesame oil
β€’ 1 ml ground ginger
β€’ 1 ml garlic powder
β–  Green Peppercorn Mayonnaise
β€’ 15 ml green peppercorns, lightly crushed
β€’ 15 ml Dijon mustard
β–  Pesto Mayonnaise
β€’ 45 ml Peanut Pesto

Enjoy! πŸ‘ŒπŸ»πŸ˜‹πŸ·

🎣SNOEK:
πŸŸβ€’ +-2.3kg R160
πŸŸβ€’ +-2.6kg R180
πŸŸβ€’ +-3kg R200
πŸŸβ€’ +-3.5kg R230

🐝🍯Outenikwa Honey

πŸπŸ’―% Pure Raw Honey!🍯
Locally produced in the Garden Route and Little Karoo regions. Pure honey at it's best at the best prices!🍯

πŸ―β€’ 500g Jar only R70
πŸ―β€’ 1kg Jars only R130
Support local! 🐝🍯

Dit is handlyn snoek en DIESELFDE dag bewerk en geblast freeze om varsheid te verseker, en nie trawler of "bakkie snoek" nie, dus GEEN pap snoek nie!
Ook NIE ingevoerde cuttas van New Zealand wat as β€œsnoek” verkoop word nie!

Kontak Jan op WhatsApp by 0832944653 vir bestellings met telefoon nommer, naam en adres en ons reΓ«l waar die vis afgelewer of opgetel kan word, of om op sentrale punt te ontmoet.

Visit and follow our page for available products, recipes, place orders and more!
https://www.facebook.com/westcoastsnoek/
Please note, prices are subject to change and availability.

🎣Two Fish Cakes Recipes, one using left-over fish, and a quick one using raw, uncooked fish, as well as delicious homema...
15/08/2022

🎣Two Fish Cakes Recipes, one using left-over fish, and a quick one using raw, uncooked fish, as well as delicious homemade Herbed Tomato Sauce, Piquant Sauce and Mayonnaise recipes to serve with or use with other dishes!πŸ§‘πŸ»β€πŸ³πŸ‘ŒπŸ»πŸ˜‹

🎣Snoek Fish Cakes with homemade Herbed Tomato Sauce πŸŸπŸ…πŸ˜‹

Everyone's favorite way of using left-over snoek, but any sort of fish will do.
You're welcome to cook fish especially if you wish.

Ingredients: πŸ§‘πŸ»β€πŸ³

β€’ 500g left-over or cooked snoek, skinned
β€’ 300g potatoes, peeled and diced
β€’ salt and coarsely ground black pepper
β€’ 60ml onion, grated
β€’ 45ml parsley, chopped
β€’ pinch nutmeg, grated
β€’ 2 eggs, lightly beaten
β€’ toasted crumbs for coating
β€’ oil for frying

Method: πŸ§‘πŸ»β€πŸ³

β€’ Cook the potatoes in a little salted water, drain, mash and season with salt and pepper.
β€’ Flake the snoek, remove all the bones and mix with the mashed potatoes, onion, parsley, salt, pepper, nutmeg and beaten egg.
β€’ Drop spoonfuls of the mixture into the crumbs and coat evenly.
β€’ Form into patties with your hands, flattening them slightly.
β€’ Fry the fish cakes in hot oil until crisp and golden and drain on kitchen paper.
β€’ Serve hot with chips and tomato sauce or homemade Herbed Tomato Sauce, (recipe below).
OR, serve cold with mayonnaise (recipe below) and nestled into a mixed salad and hardboiled eggs. πŸ‘ŒπŸ»πŸ˜‹

QUICK FISH RISSOLES (Fish Cakes)

A food processor means never having to pre-cook fish for fish cakes ever again! Simply process the raw ingredients, mix and fry. Serve them hot with a sauce, cold with mayonnaise or make tiny ones to offer as a snack with pre-dinner drinks. Hake and snoek is marvelous for this recipe, but any white fish will do.

β€’ 1kg filletted white fish
β€’ 400g (2 large) potatoes, peeled and quartered
β€’ 1 large onion, skinned and quartered
β€’ 2 XL egg, lightly beaten
β€’ 60ml chopped parsley
β€’ 2ml salt
β€’ 2ml milled black pepper
β€’ 2ml grated nutmeg
β€’ butter and oil for frying

Method:

β€’ Skin the fish, remove most of the bones and cut in manageable chunks. There is no need to worry about the small side-bones in each fillet; processing the fish mixture will take care of them for you.
β€’ Whiz the fish quickly in a food processor to chop, then transfer it to a mixing bowl.
β€’ Whiz the potatoes and onion until finely chopped and add to the fish together with the egg, parsley, salt, pepper and nutmeg.
β€’ Mix well.
β€’ In a large frying pan heat plenty of butter and oil.
β€’ When sizzling hot, scoop up spoonfuls of the fish mixture and drop into the pan.
β€’ Fry until golden-brown (approximately 3 minutes on each side), then drain briefly on absorbent paper.
β€’ Transfer to a warmed serving platter while cooking the rest of the rissoles.
β€’ Serve hot with lemon wedges for squeezing and creamy mashed potatoes and Piquant Sauce (recipe below) or Herbed Tomato Sauce (recipe below).
If serving cold, offer with a salad and Herb Mayonnaise (recipe below).

🐟PIQUANT SAUCE: πŸ§‘πŸ»β€πŸ³

If you're looking for an unusual sauce to serve with grilled or braaied linefish, or a whole baked fish, here it is.

β€’ 30ml sunfower oil
β€’ 15ml finely chopped onion
β€’ 2ml crushed garlic
β€’ 125ml chopped parsley
β€’ 2ml anchovy paste
β€’ 2ml capers
β€’ 30ml white vinegar
β€’ 250ml fish stock
β€’ 10ml soft butter
β€’ 10ml cake flour
β€’ salt and milled black pepper

Method: πŸ§‘πŸ»β€πŸ³

β€’ Heat the oil in a medium saucepan and fry the onion, garlic and half the parsley for a couple of minutes until softened.
β€’ Add the anchovy paste, capers, vinegar and stock and simmer for 5 minutes.
β€’ Mix together the butter and flour and whisk it into the simmering sauce.
β€’ Season with salt and pepper, stir in the remaining parsley and serve hot.
Makes 350ml.

Make ahead: Refrigerate the sauce for up to 3 days. Reheat just before serving, adding a touch more freshly chopped parsley to freshen the flavour. πŸ‘ŒπŸ»

πŸ…HERBED TOMATO SAUCE: πŸ§‘πŸ»β€πŸ³

Herbs and tomatoes make a marvelous marriage. Basil is best, otherwise opt for thyme, marjoram or origanum. If substituting dried herbs check for freshness and go easy on the quantity.

Ingredients: πŸ§‘πŸ»β€πŸ³

β€’ 2 onions, very finely chopped
β€’ 30ml olive or sunfower oil
β€’ 2ml crushed garlic
β€’ 4 - 5 large, ripe tomatoes, skinned and chopped or a 400g can
β€’ 5ml powdered beef stock
β€’ 10ml chopped fresh herbs or 2ml dried herbs
β€’ 30ml chopped parsley
β€’ 5ml sugar
β€’ paprika, salt, milled black pepper

Method: πŸ§‘πŸ»β€πŸ³
β€’ Soften the onion in oil, add the remaining ingredients and cook briskly, uncovered and stirring occasionally, for 5 - 6 minutes until sauce thickens slightly.
β€’ Check seasoning.
β€’ PurΓ©e the sauce in a blender or food processor or leave it chunky if preferred.

This sauce may be made several days beforehand and it freezes beautifully too.

Variations to the sauce: πŸ€”

Add during the last minutes' cooking time:

β€’ stoned black olives
β€’ finely sliced chillies or a dash of chilli powder
β€’ canned or fresh mussels
β€’ finely chopped canned anchovies

MAYONNAISE: πŸ§‘πŸ»β€πŸ³πŸ‘ŒπŸ»

There is simply no substitute for homemade Mayonnaise, the classic accompaniment to cold seafood. So make sure it is always on hand in the fridge where it may be stored for several months.

Ingredients: πŸ§‘πŸ»β€πŸ³

β€’ 1 XL egg
β€’ 2 XL egg yolks
β€’ 10 ml dry English mustard
β€’ 5 ml salt
β€’ 2 ml white pepper
β€’ 30 ml wine- or cidar- vinegar
β€’ 30 ml fresh lemon juice
β€’ 750 ml sunfower oil

Method: πŸ§‘πŸ»β€πŸ³

β€’ In a processor, blender or electric mixer, whisk the whole egg and egg yolks with mustard, salt and pepper until pale and thick.
β€’ With the machine running, slowly add the vinegar and lemon juice, then pour in oil in a thin stream.
If you add it too quickly your mayonnaise won't emulsify.
β€’ Makes 1 litre.

Mayonnaise variations: πŸ˜‹

To 250 ml Mayonnaise add:
β–  Herb Mayonnaise
β€’ 60 ml finely chopped fresh herbs - choose your own particular favorite like parsley, dill, coriander, fennel, tarragon, thyme, marjoram, basil, origanum
β–  Chilli Mayonnaise
β€’ 30 ml tomato sauce
β€’ 5-10 ml chilli sauce (more if you dare)
β–  Oriental Mayonnaise
β€’ 30 ml soy sauce
β€’ 2 ml sesame oil
β€’ 1 ml ground ginger
β€’ 1 ml garlic powder
β–  Green Peppercorn Mayonnaise
β€’ 15 ml green peppercorns, lightly crushed
β€’ 15 ml Dijon mustard
β–  Pesto Mayonnaise
β€’ 45 ml Peanut Pesto

Enjoy!πŸ‘ŒπŸ»πŸ˜‹

🎣SNOEK:
πŸŸβ€’ +-2.3kg R160
πŸŸβ€’ +-2.6kg R180
πŸŸβ€’ +-3kg R200
πŸŸβ€’ +-3.5kg R230

🐝🍯Outenikwa Honey

πŸπŸ’―% Pure Raw Honey!🍯
Locally produced in the Garden Route and Little Karoo regions. Pure honey at it's best at the best prices!🍯

πŸ―β€’ 500g Jar only R70
πŸ―β€’ 1kg Jars only R130
Support local! 🐝🍯

Dit is handlyn snoek en DIESELFDE dag bewerk en geblast freeze om varsheid te verseker, en nie trawler of "bakkie snoek" nie, dus GEEN pap snoek nie!
Ook NIE ingevoerde cuttas van New Zealand wat as β€œsnoek” verkoop word nie!

Kontak Jan op WhatsApp by 0832944653 vir bestellings met telefoon nommer, naam en adres en ons reΓ«l waar die vis afgelewer of opgetel kan word, of om op sentrale punt te ontmoet.

Visit and follow our page for available products, recipes, place orders and more!
https://www.facebook.com/westcoastsnoek/
Please note, prices are subject to change and availability.

Address

George, Western Cape, South Africa
George
6529

Telephone

+27832944653

Website

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Comments

Hallo daar, lewer julle dalk af in Gqeberha (Port Elizabeth)
⚠️GOOD NEWS!⚠️

The Westcoast snoek started biting again for a short run!🎣🐟

Limited stock!
Please place your orders ASAP as we don't know how long they will be available before the snoek run is over again...🀞🏻

+-2.3kg Only R160
+-2.6kg Only R180
+-2.9kg Only R200

Deliveries at pickup points will be done during end of the week of 6 September but will keep you updated.

Heads off and individually BLAST frozen ensuring freshness and no "pap" snoek!

Snoek is lyn snoek en DIESELFDE dag bewerk en geblast freeze om varsheid te verseker, en nie trawler of "bakkie snoek" nie, dus GEEN pap snoek nie!
Ook NIE ingevoerde cuttas van New Zealand wat as β€œsnoek” verkoop word nie!

Kontak Jan op WhatsApp by 0832944653 of Hermanus Rall op 0824953756, of WhatsApp bestelling met telefoon nommer, naam en adres en ons reΓ«l waar die vis afgelewer of opgetel kan word, of om op sentrale punt te ontmoet.

Beperkte voorraad, bestel vroegtydig om teleurstelling te voorkom!
Ons lewer op aanvraag en bestelling af en is varsheid dus gewaarborg!!!
Geen ou vis nie!!!

Visit and follow our page for available products, recipes, place orders and more!
https://www.facebook.com/westcoastsnoek/
Please note, prices are subject to change and availability.
Dit lyk wonderlik!
Wat van snoek biltong?
πŸ‘πŸ€­πŸ˜
Do u hv markeral fish
x

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