Snoek Pekelaar Salad

Ingredients

• 2 fillets of snoek pekelaar
• 6 large tomatoes
• i tablespoonful of vinegar
• i oz. fresh butter
• i tablespoonful of Lucca oil
• sprinkle some salt
• 2 white Spanish onions
• a little cayenne pepper

Method

1. 1

   Pick bones from hot snoek pekelaar fillets.

2. 2

   Grill tomatoes, mash, and mix with vinegar, cayenne pepper, butter, and oil.

3. 3

   Soak sliced onions in boiling water to soften, then drain.

4. 4

   Combine all ingredients and arrange fish nicely.

5. 5

   Heat mixture and pour over fish.

6. 6

   Serve with boiled rice.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 59. The excerpt below is the record exactly as published.

Snoek Pekelaar Salad is similar to above, but is a hot luncheon or supper dish (Miss Breda’s old Dutch recipe). Snoek pekelaar is the name we give to fillets of snoek ] 42 PISH AU GRATIN June slightly salted and sun-dried ; these fillets are most appe- tizing boiled in water, and eaten either cold or hot with a little chilli vinegar. For this salad you take 2 fillets of snoek pekelaar, pick out the bones while hot, on a hot, dish, keeping it warm all the while. Have ready 6 large tomatoes, grilled on the gridiron. Mash up well, carefully removing the peel and any hard pieces. Add to this i tablespoonful of vinegar, a little cayenne pepper, i oz. fresh butter, stirred to a cream, i tablespoonful of Lucca oil, sprinkle some salt over 2 white Spanish onions

Cook this with the app: pantry check, scaling, and the assistant.