Breakfast Haddock

A Foodie South Africanism

The fish specie Haddock (Melanogrammus aegle nus) is caught in the North Atlantic Ocean and found in European and American homes. “Haddock” in South Africa, however, is a traditional name for naturally dyed, brined and smoked Cape Hake! The story dates back to the 1960’s, when true cold smoked Haddock was imported. As import prices rose, local producers found that Hake produced a similar product when smoked, and the name was born. This “Haddock” is an excellent fish for all occasions, and is often used in the traditional “poached in milk” breakfast serving, omelettes, pies, kedgeree and so much more!

Serves 1-2

Breakfast Haddock

Serves 1-2

A Foodie South Africanism

The fish specie Haddock (Melanogrammus aegle nus) is caught in the North Atlantic Ocean and found in European and American homes. "Haddock" in South Africa, however, is a traditional name for naturally dyed, brined and smoked Cape Hake! The story dates back to the 1960's, when true cold smoked Haddock was imported. As import prices rose, local producers found that Hake produced a similar product when smoked, and the name was born. This "Haddock" is an excellent fish for all occasions, and is often used in the traditional "poached in milk" breakfast serving, omelettes, pies, kedgeree and so much more!

Ingredients

3-4 fresh haddock fillets
1 cup (250 ml) Milk
2 tbsp Butter

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Method

Pour the milk into a frying pan and bring to a simmer on medium heat.
Once simmering, add the butter and Haddock fillets. Poach 8-10 minutes or until the fish is opaque white.
Serve with grilled tomatoes and basil, sautéed mushrooms and toasted bread.

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Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.

Haddock Kedgeree

It’s widely believed that haddock kedgeree originated from Scotland and was taken to India by Scottish troops during the British Raj, where it became part