Creamy Angel Hair Pasta with Snoek

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SERVES 4

PREP TIME 25 mins

COOKING TIME 25 mins

DIFFICULTY Medium

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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.

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