ExodusMagSep2017

QUICK MEAL
CLOVER SMOKEY HADDOCK PIE
Our chef of Choice is the bubbly Clement Pedro, resident chef of the Afternoon express TV
show, airing daily on SABC 3. This is one of the recipes prepared on the show
Ingredients
3 smoked haddock fillets
4 cups of Clover milk
4T butter
4T flour
2T mustard powder
4T roughly chopped parsley
For the aromatics:
2T Clover butter
1T Olive Pride extra virgin olive oil
Salt and freshly ground black pepper to taste
2 leeks, chopped and washed
5 cloves of garlic
2 carrots, peeled and thinly sliced
1/2 small head of broccoli
For the topping: combined
2T Clover butter
1TOlive Pride extra virgin olive oil
4 cloves of garlic, roughly chopped
2 cups breadcrumbs
Method
Combine the milk and haddock together in a pot and heat
over a medium heat until the fish begins flake. Gently
remove the fish and peel away the skin on the underside.
Mix the butter and flour together to form a paste before
stirring into flavored milk, adding a little to the milk at a
time and letting it thicken before adding more. Flake the
fish into the sauce and taste before seasoning salt and
freshly ground black pepper. Cover the dish with cling
wrap and set aside. In a separate pot cook off the leeks
butter and oil over a medium heat until completely softened.
Season with salt and freshly ground black pepper
before adding the garlic, carrots and broccoli.
Return the fish and sauce to a medium heat with the aromatics
added in. Add the mustard powder and parsley
and mix through. Add the mixture to a roasting dish and
top with the breadcrumb topping and bake in the oven
for 35 minutes at 180C or until bubbling and the topping
is golden brown.
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