Smoorsnoek

🐟 Smoorsnoek transforms flaked fish into a family dish with potatoes and onions.

Ingredients

• 400 g ready-to-eat smoked snoek, carefully deboned
• 600 g peeled potatoes
• 200 g onion
• 20 g oil
• 15 g butter
• 10 g parsley
• 30 ml lemon juice
• 150 ml water
• Salt only after tasting, if necessary

Preparation

Flake the fish by hand and remove all visible bones. Check the packaging to see if it is ready to eat; if pre-cooking is required, follow the instructions.

Cut the potatoes into cubes of about 1.5 cm and slice the onion. Heat oil and butter in a sauté pan.

Sauté the onion for 5 minutes. Add the potatoes, stir, then pour in the water. Cover and cook for 15 to 20 minutes over moderate heat, stirring gently.

When the potatoes are tender, add the fish. Reheat for 5 minutes without excessive stirring; uncover to evaporate excess liquid.

Add parsley and lemon. Taste before salting: the smoked fish may be enough to season the entire dish.

Divide into four portions and serve hot.