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Fish Recipies

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Cheese Pastry Ingredients:

  • 3ml (.10 fl oz) Salt.
  • 60g (2.1 oz) Butter.
  • 60g (2.1 oz) Cheddar cheese grated.
  • 62ml (2.10 fl oz) Cold Water.
  • 180g (6.3 oz) Cake flour.
  • Pinch Cayenne pepper.

Filling Ingredients:

  • 500g (18 oz) Atlantic® oak smoked snook flaked.
  • 250g (8.8 oz) Cheddar cheese, grated.
  • 4 Large Eggs.
  • Pinch of dry mustard.
  • 500ml (17 fl oz) Cream.


Rub butter and flour till crumbly, add cheese, seasoning and water to form a soft dough. Roll out pastry and line 2 X 20 cm (2 x 7.9") quiche pans. Layer pastry with flaked snoek, then cheese, then snook and finally cheese. Combine eggs, cream and mustard and pour over the filling in pastry case.
Bake for 1 hour at 350°F | 180ºC.

Note:  For South Africans to enjoy over the world.


  • 1kg (2.2 lb) Atlantic® smoked snook broken into large flakes.
  • 2 Large onions, sliced.
  • Chilli.
  • 16 Small potatoes.
  • 2 Cups cooked rice.

Fry the sliced onions in hot oil until golden brown. Cut the chilli and add to fried onions together with the potatoes. Brown lightly, add the snook. Braised till browned. Served on a bed of rice.

Note: This is realy one off my favorites and it is really fast to make.

You don't even use salt because the Snook (snoek) is already salty enough.


  • 400g (.88 lb) I&J® Oak Smoked Haddock Fillets (Frozen).
  • 2 Tablespoons butter.
  • 1 Red or green pepper chopped coarsely.
  • 2 Teaspoons freshly crushed crushed garlic.
  • 250g (.55lb) Button mushrooms thick sliced.
  • 3 Tablespoons cake flour.
  • 1 Teaspoon paprika.
  • 1 Cup sour cream.
  • Pinch of salt and coarsely ground black pepper to taste.
  • Paprika to sprinkle to sprinkle paste eg penne or rice to serve.
  • Salad greens or fresh herbs to garnish.

Heat Butter in a large frying pan. Sauté red or green pepper for 2 minutes. Add garlic and mushroom and sauté for a further 2 minutes. Stir in flour and paprika. Add sour cream, stirring constantly to form a smooth, thick sauce. Simmer for about 3 minutes. Season with salt and black pepper.

Place frozen I&J Oak Smoked Haddock Fillets in a single layer in a lightly greased oven proof dish. Spread Stoganoff  sauce over the top to cover fillets completely. Bake uncovered in a preheated oven at 200ºC | 392ºF  for 30 to 40 minutes. Sprinkle with paprika. Serve with pasta or rice. Garnish with salad greens or herbs.

Serve about 5 persons.

Notes: Instead of using Stroganoff sauce I use chutney mix with Tabasco® sauce and worchestershire sauce.

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