Ingredients

Method

• 1 rainbow trout
• 750 g smoked snoek
• 1 small bunch of leeks
• a knob of butter
• a handful of chopped carrots
• a handful of chopped carrots carrots
• 1 clove of garlic, finely sliced
• 2 large potatoes, peeled and cubed
• 500 ml vegetable stock
• 2 sprigs of thyme
• 1/2 cup cream
For the corn scones
• 2 mealies
• classic scone dough (see below)

Method

Ingredients

Cook the fillet of trout until done, but still pink in the middle (you can pan-fry or steam).

Flake the flesh into a bowl and set aside.

Flake a piece of Woolworths smoked snoek into a bowl with the trout and set aside.

Gently fry off the chopped leeks in a knob of butter and add a handful of finely chopped carrots and celery.

Cook over a medium heat for a few minutes and add a clove of garlic, finely sliced.

Cook like this until all the vegetables are softened but not coloured.

Add the potatoes and a large glass of vegetable stock and a sprig or two of thyme.

Bring to the boil, season well, reduce heat and simmer untl the potatoes have softened and the stock has reduced by about half.

Towards the end of cooking, add the fish and the cream.

Stir through so that you're left with a smooth, velvety consistency.

To make the corn scones:

Cook two mielies in boiling, salted water. When done, slice then off the cob and mix into a classic scone dough (omit the sugar from this recipe).

Make up golf-ball sized scones and bake until golden brown. Serve warm, alongside the chowder.