Creamy Angel Hair Pasta with Snoek
| 200 ml | Cooking Rich™ |
| 800 g | Smoked snoek |
| 500 ml | White wine |
| 500 ml | Butter |
| 50 g | Finely chopped onion |
| 9 | Peppercorns |
| 1 Tbsp | White wine vinegar |
| 2 | Finely chopped garlic cloves |
| 1 | Bunch finely chopped Italian parsley |
| Bay leaf | |
| Zest of 1 lemon | |
| Chives | |
| Salt and pepper, to season |
- Cook the pasta until al dente.
- Make a gremolata by combining the parsley, garlic and lemon zest. Season with salt and pepper.
- Cut the butter into small cubes and place in the freezer.
- Combine the wine, vinegar, onion, peppercorns and bay leaf in a small saucepan, bring to the boil and reduce to a quarter of the original liquid content. Thereafter, strain the liquid.
- Bring the reduction back up to boil, lower the temperature and slowly whisk in the butter bit by bit. The sauce will start to thicken up.
- Once all the butter is added, add the Cooking RichTM and season with salt, pepper and lemon juice.
- Carefully remove all the bones from the snoek. Roughly chop the snoek into large pieces and add to the sauce to warm through. Cook’s Note: Be careful not over heat.
- Add the chopped chives and combine the pasta and the sauce.
- Serve with a sprinkling of gremolata.
