|Fresh Hake and Haddock|
As with Hake, good quality Haddock is firm in texture and the flesh is resilient. The fish should not fall apart when handled and has a fresh smoky aroma.
On special occasions, when I was younger, my mom would make haddock for breakfast. Served with a poached egg and a slice of warm buttered toast, it was a delicious treat to celebrate the day. My husband is not much of a breakfast person but he loves haddock and of course, like most men I know he also loves pie, so I set out to find the perfect recipe for Fathers day fish pie.
|Cubes of Hake and Haddock ready for the creamy topping|
700g Hake and/or Haddock – deboned and cut into cubes
1 onion, finely chopped
2 carrots – peeled and sliced
1 tsp English mustard
juice of 1 lemon
salt and pepper
1 – 2 Tbsp water
- Lay the cubed fish in a greased oven dish
- Mix the topping ingredients together
- Pour over the cubed fish
- Rub the butter into the flour until the mixture resembles fine bread crumbs
- Add the cheese and parsley
- Add the water until it forms a crumble
- Sprinkle the crumble over the cream and fish mixture.
- Bake in the oven at 180°C for around 20 minutes.
Unlike other fish Hake and Haddock are available throughout the year, so please visit me at the Neighbourgoods market to collect or contact me should you wish to order for delivery.