You will need
10 cream cracker biscuits, crumbed
4 T (60 ml) melted butter
350 g smoked snoek
¾ cup (180 ml) grated cheese, at least half should be a good strong cheddar
2 T (30 ml) butter
1 large onion, finely chopped
½ t (2,5ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) flour
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
¼ t (1 ml) cayenne pepper
½ t (2,5 ml) mustard powder
1 cup (250 ml) sour cream
½ cup (125 ml) full cream milk
2 extra large eggs, beaten
Ina Paarman’s Cajun Spice
I prefer to do this in a microwave. Place the haddock in a glass pie dish, add ½ cup (125 ml) milk. Cover with cling film. Cook on high for 5 minutes. Leave to stand for another 5 minutes before removing the cling film. Now it is ready to flake and skin.
Adjust the oven rack to the middle position. Preheat the oven to 180°C.
Sprinkle the crumbs into a 20-22 cm pie plate or porcelain flan dish. Pour the melted butter over, and leave it to soak into the crumbs, to form a base. Sprinkle half the cheese over.
Skin, remove bones and flake the fish. Sauté the onion pre-seasoned with Green Onion Seasoning, until golden in the butter. Add the flour and blend in. Add Lemon & Black Pepper Seasoning, cayenne and mustard. Add sour cream, milk, eggs and the grated cheese. Add flaked fish and stir to blend everything.
Spoon onto the prepared biscuit base. Bake for ± 30 minutes until golden-brown and firm.
Serve with a tossed salad, whole-wheat bread and a late harvest wine.
Use haddock in place of smoked snoek.