For four portions of haddock with mustard sauce you will
·2 haddock fillets
·the juice of one
·2 litres of water
·1 tablespoon wine
·1 onion, peeled
and thinly sliced
finely chopped fresh parsley
·a pinch of thyme (dry
is fine, Penny)
·2 bay leaves
·1 carrot, scraped
and sliced into little wheels
·salt and black
For the mustard sauce you will need:
·2 tablespoons of
·100ml dry white
·2 tablespoons of
prepared hot English mustard (the bottled version is OK, Penny)
·40g of butter
·500ml fish stock
·salt and black
·50ml fresh cream
·a few sprigs of
·2 lemons, one
sliced into wedges, the other into rings
To prepare the sauce:
Melt the butter and stir in the flour
Gradually stir in the fish stock
Stir, add salt and pepper and simmer for about 15 minutes.
Add the wine and let it boil for two minutes
Remove from the heat and stir in the mustard first, then the cream
Use the parsley and lemon pieces to decorate the fish plate
Serve the sauce separately
To prepare the fish:
Pour water into saucepan and add carrots, vinegar,
onion, parsley, thyme, a dash of salt and pepper and the bay leaves.
Cover and boil for 30 minutes, the last 3 minutes with the lid removed
Reduce to low heat and poach fish for about 10 minutes
(Don't overcook or allow the fish to fall apart)
To prepare the Jansson's temptation (enough for four)
you will need:
potatoes, peeled and sliced into thin "chip" strips
·2 onions, peeled
and finely chopped
·50 g of butter
(plus another 50g of melted butter)
·1 tin of anchovy
fillets, each fish sliced into three pieces
·150 ml fresh
Fry the onion until golden brown in 50g of butter
Place the potatoes, anchovy and fried onion in rough layers in an
oven-proof dish, finishing with a layer of potato only
Melt the other 50g of butter and spoon it over the potatoes
Pour half the cream and the anchovy oil from the tin over the potato and
bake in a moderate oven for about 45 minutes or until the potatoes cooked.
After 30 minutes in the oven, pour over the remaining cream
The tangy potatoes and the haddock go together superbly
Haddock forms the basis of this Italian Omelette, flavoured with garlic,
onions and freshly chopped parsley and smothered with cheese. A wonderful
light meal for the entire family.
Preparation Time: 15 minutes
Cooking Time: ± 25 minutes
Total Time: ± 40 minutes
Grill Setting: Medium High
2 Spring Onions, sliced
1 Small cooked potato, cubed
7.5 ml Parsley, chopped
2 Sea Harvest Fresh From the Sea Haddock Fillets
62.5 ml Dairybelle Fresh Cream
½ Small Onion, sliced
1 Garlic Clove, crushed
30 ml Olive Oil
Dairybelle Cheese (optional)
Beat the eggs and cream in a bowl with salt and pepper.
Cook the potato either in the microwave or in a small saucepan.
Cook the Haddock Fillets, according to the instructions and flake the
Haddock when cooked.
In a large non-stick frying pan heat the olive oil, add the onions and
Cook over a medium heat. Add the potato, spring onions and stir well.
Spread the onions, potatoes, spring onions and cooked Haddock Fillets
evenly over the base of the pan.
Pour the egg mixture over the ingredients and tip the pan from side to
side, until you have an even layer of egg.
Cook over a low heat for 10 - 12 minutes or until the bottom has browned
and the top has just set.
Carefully remove the Frittata from the frying pan and place on a large
oiled baking tray.
Cook under the grill until the top has browned.
When cooked, remove Frittata from the grill and sprinkle with chopped
parsley, cut into desired portions.
Serve the Smoked Haddock Frittata immediately with a light salad and brown
bread as a brunch alternative.
2 Sea Harvest Haddock Fillets
1 Potato, peeled and sliced
15 ml Oil
1 Onion, chopped finely
200 ml Evaporated Milk
15 ml Dairybelle Butter
15 ml Golden Cloud Cake Flour
5 ml Parsley
1 Lemon, juice and rind
125 ml Dairybelle Cheddar Cheese, grated
Salt and Pepper to taste
100 ml Water
Slice potato and par-boil for 5 minutes.
Fry onions in pan, add butter, flour and milk to make a white sauce. Whisk
until sauce thickens.
Stir in parsley, lemon juice and rind, and half of the cheese. Season to
Place fish in oven proof dish. Place sliced potato on top of fish and pour
over cheese sauce, then sprinkle with remaining cheese.
Bake for ± 25 minutes.
Smoked Haddock and Cheese with eggs
4 slices bread
250ml Cheddar cheese, grated
1 small red pepper, chopped
2 spring onions, chopped
5ml French mustard
12,5 fresh dill, chopped or
2ml dried dillweed
Place haddock in shallow dish, cover with water, Cook, covered on high for
4 minutes, stand 5 minutes, drain, remove skin and bones, break fish into
chunks. Grease 4 individual dishes (250ml capacity). Cut bread into 2,5cm
cubes, place a layer of bread cubes in each dish. Top with haddock, cheese,
pepper and spring onions, sprinkle with a few more bread cubes. Beat eggs
with fork, add mustard, milk and dill, pour into dishes. Cover, refrigerate
overnight or at least 2 hours. Next day uncover, Cook on high 3 minutes
before serving. Serves 4
To serve four portions of Haddock au
gratin you will need:
Four large haddock fillets, halved
2 cups sliced mushrooms, lightly fried in butter
Salt and freshly ground black pepper
For the sauce base:
2 tablespoons butter
2 tablespoons flour
½ cup grated cheddar cheese
1 blob of butter
Bread crumbs for scattering over the fish
Lay the fish flat in a buttered oven dish
Fold the tail ends of fillet under
Sprinkle with salt and pepper
Layer the mushrooms over the fish
Pour sauce over the fish
Sprinkle with cheese
Scatter breadcrumbs over and bake for about 20 minutes in an oven
pre-heated to 180 deg C
To make the sauce:
Melt the butter over medium heat in a saucepan
Take saucepan off the heat and whisk in the flour until the mixture becomes
If it is lumpy, add a little butter
Pour in the milk and continue to whisk, returning the saucepan to the heat
Stir and bring to the boil gradually
Pour sauce over fish
Serve on its own, or with pasta, mashed potatoes or rice
Smoked haddock and prawn pie
Most people love a fish pie but I must confess,
it’s not a dish that automatically springs to mind when planning a
winter meal. Why, I don’t know, because every time I serve it the
plates are wiped clean.
It certainly is a delicious winter warmer, it’s
not difficult or expensive to make and it goes a long way in filling
I like the combination of potato, rich fish and the
chive-rich sauce which makes fish pie so special. With a bottle of wine, a
simple green salad and a chunk of crispy bread this dish makes a fine meal.
For the fish pie you will need:
·2 kg potatoes, peeled and cubed
·1 litre milk
·750g smoked haddock fillets (Pick ‘n Pay sells
them loose and not frozen)
·75 g flour
·100g grated cheddar cheese
·300ml sour cream
·Salt and black pepper
·150g tinned or thawed frozen peas
·400g of cooked, peeled prawns (thawed if frozen)
·¾ cup snipped fresh chives
Boil the potatoes in a large saucepan until tender
– then set aside.
Pour milk into a saucepan and add the haddock.
Bring gently to the boil, then remove from the heat and let it stand in the
milk for five minutes.
Using a slotted spoon scoop the haddock on to a plate and set aside.
To make the sauce:
Melt 75g of the butter in a pan.
Stir in the flour and cook for one minute.
Pour 2/3 of the milk in which the haddock was boiled into the sauce and
Bring to the boil, whisk and simmer for about four minutes.
Pre-heat the oven to 200 Deg C.
Drain the potatoes and mash, using the rest of the milk in which the fish
Add the remaining butter, the cheese, salt and pepper.
Stir in the sour cream, peas and prawns and warm through without boiling.
Add the chives, stir well.
Flake the fish, discarding skin and bones, and place it in an ovenproof
Pour over the sauce and mix with the fish.
Next, spoon the mash over the fish and rough up the surface with a fork.
Bake in oven for about 30 minutes until bubbling around the edges and the
potatoes are brown.
deliciously creamy Haddock chowder, flavoured with mustard, celery and
Worcestershire sauce drizzled with luscious cream and freshly chopped
Preparation Time: ± 20 minutes
Cooking Time: ± 20 minutes
Total Time: ± 40 minutes INGREDIENTS
250 g Sea Harvest Fresh From the Sea Smoked Haddock Fillets
1 Small Potato, peeled, diced
1 Stick of Celery, diced
1 Small Onion, diced
25 g Dairybelle Butter
1 Rasher of bacon (optional)
15 ml Golden Cloud Cake Flour ¼ tsp Coleman's Mustard Powder ¼ tsp Holbrook's Worcestershire Sauce
125 ml Dairybelle, Milk
15 ml Fresh Parsley, chopped
Dairybelle Fresh Cream for serving. METHOD
Place the fish in a large saucepan, add 500ml (2 cups ) water and
bring to boil.
Reduce the heat and simmer for 5 minutes or until the fish flakes easily.
Drain, reserving the liquid for further use.
Discard the skin and bones and flake the fish.
Place the flaked fish in a bowl and keep aside.
Place the potato, celery and onion in a large saucepan with reserved
liquid, bring to the boil.
Lower the heat and simmer for 8 minutes or until the vegetables are tender.
Remove from the saucepan.
Melt the butter in a large saucepan over a low heat, add the bacon and cook
for 3 minutes.
Add the flour, mustard powder and Worcestershire sauce and stir, cook for 1
Remove from the heat and gradually stir in the milk.
Return to the heat and stir until the mixture boils and thickens, reduce
the heat and simmer for 2 minutes.
Stir in the vegetables and vegetable juice, add parsley and flaked fish and
simmer over a low heat for 5 minutes
or until heated through.
Season to taste and serve with a splash of fresh cream and crusty bread.
Haddock in Beer Batter
600g I&J Oak Smoked Haddock Fillets
cake four or bread flour for coating fish
oil for deep frying
437,5ml (1¾ cups) self-raising flour
2,5ml (½ teaspoon) salt
15ml (1 tablespoon) white sugar
10ml (2 teaspoons) dried parsley
340ml can of beer
15ml (1 tablespoon) oil
Prepare batter by mixing
self-raising flour, salt, sugar and parsley. Mix in beer and oil, beating
to form a smooth batter. Allow batter to stand at room temperature for 30
minutes. Heat oil (± 5mm deep) in a large frying pan. Dip frozen
haddock fillets in warm water and then directly in flour. Pour batter into
a shallow dish and dip fillets in batter. Allow excess batter to drip off.
Pan-fry over medium-high heat, turning occasionally for ± 15 minutes
until cooked and golden brown. Drain on paper towels and serve with lemon
This dish is heavenly served with 175ml Bulgarian yoghurt, swirled with
whole-grain mustard. Or mix yoghurt with one small, chopped tomato, a few
spring onions and fresh parsley or herbs. Sprinkle with freshly ground
frozen haddock fillets
1 onion, chopped
12,5ml butter or margarine
625ml soft white bread crumbs (4 Slices)
2ml mustard powder
pinch of cayenne pepper
500ml grated cheese
50ml chopped parsley
Preheat oven to 180 degrees C. Cook fish in milk till soft. Take fish out
of milk, skin, flake and remove bones. Fry onion in butter till golden
brown. Soak the bread in the milk. Beat the eggs, salt, mustard powder and
cayenne pepper together. Mix the fish with onion, bread mixture, egg mixture,
cheese and parsley. Spoon into a greased ovenproof pie-plate and bake for
30 minutes or till set. Serve with salad. Serves 4-6
butter or margarine
225g smoked haddock, flaked
500ml cooked rice
4 eggs, hard-boiled and chopped
salt and pepper to taste
pinch of cayenne pepper
40ml cream or milk
12,5ml parsely, chopped
Melt butter or margarine in a frying pan. Add fish, rice, eggs and
seasonings and mix well. Stir in milk or cream. Heat slowly until hot.
Garnish with parsley. Serve as a light meal. Serves 4