Home » Food and Wine » Recipes » Snoek and Summer Peaches

Snoek and Summer Peaches

Snoek and Summer Peaches

Food & Home Entertaining: A Year of Seasonal Dishes brings together a number of delicious, trendy and easy recipes. Try this Snoek and Summer Peaches with Herb Remoulade…

Snoek and Summer Peaches

Food & Home Entertaining: A Year of Seasonal Dishes brings together a number of delicious recipes. Try this Snoek and Summer Peaches with Herb Remoulade... Recipes Snoek and Summer Peaches European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 egg
  • 12,5ml Dijon mustard
  • 2,5ml garlic, chopped
  • 200ml canola oil
  • 30ml white-wine vinegar
  • 75ml spring onion, chopped
  • 25ml fresh flat-leaf parsley, chopped
  • 45ml dill cucumber, chopped
  • 1 hard-boiled egg, chopped
  • 70g double-thick Greek yoghurt
  • Tabasco, to taste
  • salt and freshly ground pepper, to taste
  • 2 medium snoek, butterflied
  • 6 dessert peaches, halved
  • melted butter, for brushing
  • 50ml maple syrup

Instructions

  1. Light a charcoal fire and allow the coals to burn.
  2. To make the remoulade: Combine the mustard, garlic and egg in a bowl or glass jar. Add the oil in three batches to make a thick mayonnaise, and finish with the vinegar. Stir in the spring onion, parsley, dill cucumber, hard-boiled egg and yoghurt. Season generously with Tabasco, salt and pepper.
  3. Brush the fish and peaches with melted butter. Grill the fish over the hot coals, about 12 minutes on each side, depending on the thickness of the fish.
  4. Grill the peaches until soft, 7-8 minutes on each side. Glaze the peaches with the maple syrup and caramalise, 2-3 minutes.
  5. Top the grilled fish with the peaches and serve with the remoulade

Year of Seasonal Dishes

Recipe extract courtesy of Food and Home Entertaining (Human and Rousseau)

Recipe and Styling: Jacques Erasmus

Pictures: Myburgh du Plessis

More From Country Life

Send this to a friend