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!
Haddock Fillets 500 g
- 3-4 fresh haddock fillets
- 1 cup (250 ml) Milk
- 2 tbsp Butter
- 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.