Creamy Haddock Pie

A good, creamy haddock pie is not just the ultimate comfort food, it’s also a showstopper of a dish, that will keep your guests coming back for more. This recipe uses smoked Cape Hake, also known as Haddock in SA and it couldn’t be easier to follow. All you need is a few top quality ingredients and a little quiet time in the kitchen, to make something special.

Serves 3-5

Creamy Haddock Pie

Serves 3-5

A good, creamy haddock pie is not just the ultimate comfort food, it's also a showstopper of a dish, that will keep your guests coming back for more. This recipe uses smoked Cape Hake, also known as Haddock in SA and it couldn't be easier to follow. All you need is a few top quality ingredients and a little quiet time in the kitchen, to make something special.

Ingredients

500 g Sea Harvest Haddock Steaks
2½ cups (625 ml) Milk
2 tbsp (30 ml) Olive oil
2 Spring onions, finely sliced
2 Carrots, peeled and chopped
1 stick Celery, finely sliced
2 tbsp (30 ml) Butter
2 tbsp (30 ml) Cake wheat flour
100 g Cheddar cheese, grated
Salt and freshly ground black pepper
½ cup (125 ml) Frozen peas
2 Hard-boiled eggs, sliced (optional)
2 tsp (10 ml) Fresh parsley, finely chopped
400 g Puff pastry
1 Egg, lightly beaten
Extra flour for rolling

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Method

Preheat oven to 200°C.
Place haddock in a medium saucepan, add milk and bring to simmer.
Allow the fish to poach for 5-10 minutes.
Remove from heat, strain and keep the milk for the sauce preparation. Set aside for later.
Heat a little oil in a frying pan and sauté spring onions, carrots and celery for a few minutes or until vegetables are soft.
Remove from pan and set aside.
Melt butter in a clean saucepan over low heat and add flour. Cook for 2 minutes, stirring continuously to prevent the flour and butter mixture from browning.
Add leftover milk from poaching, a ladle at a time to the roux and continue whisking until smooth. Simmer for 5 minutes or until the sauce is bubbling and has thickened slightly. Stir in the cheese and season the sauce with salt and pepper.
Flake the haddock into the sauce and add the peas, hardboiled eggs, vegetable mixture and parsley. Stir slowly to combine, but not to break the fish. Place the filling into a casserole dish and set aside to cool.
Lightly dust a clean working surface with flour and roll out the pastry to about ½ cm thick. Cut out a pastry lid to fit the casserole dish and gently place this over the filling, pressing down the edge seal completely.
Brush lightly with egg and make an incision in the centre to allow steam to escape when baking. Bake for 20-25 minutes in a preheated oven or until the pastry is golden brown.

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How do I POACH fish?

Pour some water (milk or fish stock can also be used) into a saucepan and bring to the boil. Reduce heat to simmer. Place the fish skin-side down into liquid and simmer very gently to avoid breaking up the flesh, until the fish turns opaque and flakes easily. Other ways to flavour the poaching liquid are to make a court bouillon (or use a prepared court bouillon cube) or add two tablespoons vinegar, a few peppercorns and some bay leaves to the basic cooking liquid.