Right, cards on the table, I'm a fish addict. Not just because of the nutritional benefits, but because it tastes so good. I like this dish because it's actually filling unlike many fish recipes. So it will definitely satisfy your hungry guest. We also pick the perfect wine to enjoy with this delicious meal.
PREPARATION: 30 mins
COOKING: 35-45 mins
YOU WILL NEED
20cm tart tin lined with shortcrust pastry and pre-baked
2 large free range eggs
150ml semi-skimmed milk
1 tbsp mustard
150g crème fraîche
1 tbsp chives, chopped
Coarsely ground pepper & rock salt
400g smoked haddock fillet, flaked
100g Gruyère, grated
50g goat's cheese, crumbled
1 lemon, cut into wedges
Green leaf salad, to serve
HOW TO PREPARE
1. Preheat the oven to 170°C/325°F/Gas Mark 3. Whisk together the eggs, milk, mustard, crème fraîche, some chives and seasoning. Brush a little of this mixture on to the base of the pastry case and bake for four-five mins to seal the pastry.
2. Blanch the smoked haddock fillets in seasoned water for three mins. Remove with a slotted spoon and leave to cool. Flake the haddock into the pastry case and sprinkle the Gruyère, remaining chives and goat's cheese evenly over the top. Pour over the rest of the creamy mixture and return to the oven to bake for 30-40 mins until set and golden brown.
3. Serve with a wedge of lemon and green leaf salad.
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