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3 cups smoked snoek, all bones removed /broken into large pieces

8 t a b l e s p o o n s b u tt e r 1/2 cup minced shallots 2 t a b l e s p o o n s c r è m e f r a i ch e 1 tablespoon brandy or dry sherry juice of 1/2 lemon 1 tablespoon olive oil 2 organic egg yolks sea salt and freshly ground white pepper - Ad d 1 t a b l e s p o o n o f b u tt e r t o a s m a l l s a u t e pan and place on a medium heat.

Add the

s h a l l o t s a n d c o o k , s t i r r i n g o c c a s i o n a l l y, f o r 5 m i n u t e s u n t i l s o ft e n e d .

Remove from heat.

- Ad d t h e r e s t o f t h e b u tt e r t o a s m a l l b ow l and beat by hand or with a handmixer until light and creamy (resembles mayonnaise). Ad d t h e c r e m e f r a i ch e a n d s e t a s i d e . - A d d t h e s m o k e d fi s h t o a l a r g e b o w l a n d s t i r i n t h e s h a l l o t s , l i q u e u r, l e m o n j u i c e , olive oil and egg yolks.

Season to taste with

s a l t a n d p e p p e r. Fo l d i n t h e b u tt e r m i x t u r e . - Tr a n s f e r t h e r i l l e t t e s m i x t u r e t o s m a l l p o t s o r r a m e k i n s l e av i n g 1 / 2 i n ch f r o m t h e t o p . - Smooth the surfaces and wipe the inside rims clean. cold. b u tt e r.

Refrigerate for an hour until

- A d d a 1 / 4 i n c h l a y e r o f t h e c l a r i fi e d A t t h i s s t a g e t h e r i l l e tt e s c a n b e

stored in the fridge for up to a week. - S e r ve w i t h t o a s t o r c r a cke r s a n d h o m e m a d e ch u t n ey o r f ru i t p r e s e r ve ( t r a d i t i o n a l l y g r a p e j a m o r fi g ) .

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3 cups smoked snoek, all bones removed /broken into large pieces