HADDOCK & POTATO FLAN ESTELLE GAYLARD
The traditional cuisine of Haddock & Potato Flan has its origins in the coastal regions of Scotland and England. This savoury dish was popular among the fishing communities, where haddock was abundant and potatoes were a staple crop. Over time, the dish spread to other regions with strong fishing traditions, such as Scandinavia and parts of North America and right here, at the Southernmost tip of Africa. This dish is a delicious blend of flavours and textures that reflects the diverse cultural influences in the region. The Haddock & Potato Flan is more likely to be made by South African cultures with a strong tradition of seafood and potato-based dishes, such as the Cape Malay and Xhosa communities. These communities are known for their expertise in combining local ingredients with spices and cooking techniques brought over by European and Asian settlers.
SERVINGS 6
TIME 50MIN
METHOD OVEN GRILL: 200 °C
method STEP 1 Preheat the oven and mash the potatoes with the butter. STEP 2 Add the flour to make a dough. Press into the pie dish, prick with a fork and bake for 25 minutes until golden. Set aside. STEP 3 Poach haddock for 15 minutes, cool and flake. STEP 4 Melt butter, remove from heat then add flour to form a roux. STEP 5 Place back on heat and add milk gradually, while stirring. Cook until it thickens, stirring continuously to prevent lumps. STEP 6 Stir in half the cheese, the flaked fish, parsley and seasoning. STEP 7 Spoon over the base, sprinkle remainder of the cheese on top. STEP 8 Grill for about 5 minutes or until golden brown. Serve with vegetables of your choice.
INGREDIENTS
B A S E
Potatoes, peeled & boiled
500g
Butter
50g
Cake flour, sifted
250ml
F I L L I N G
Haddock
400g
Mi lk
250ml
Butter
50g
Cake flour
50ml
Grated Cheddar cheese
125ml
Fresh parsley, chopped
15ml
Salt & pepper to taste
41
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