Bacon potato bake - recipe



Smoked Haddock, Gruyère and Saffron Tart Recipe

Method

  • Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Grease a 27cm (10½in)  loose-based fluted tart tin. Roll out pastry and line the tin, leaving the pastry overhanging. Chill for 20 minutes. Put on a baking sheet, cover with foil and fill with baking beans and bake for 15 minutes, then remove beans and bake for 5 minutes. Trim the excess pastry with a knife. Reduce the oven to 160 C, 140 C fan, 315 F, gas 2½. Cook the leeks in the butter – you don’t want them to colour.

  • Put the haddock into a large sauté pan, cover with water, add the saffron, bring to the boil and simmer for 5 minutes. Remove the fish and leave to cool. Break into chunky flakes, discarding the skin and bones. Whisk together the yolks and cream with half the Gruyère and season.

  • Put the leeks and haddock into the tart. Pour over the egg mixture and sprinkle over the rest of the Gruyère. Place on a baking sheet and bake for 30 minutes. Leave to cool slightly then serve.






Video: FISH PIE WITH CHEDDAR ROSTI TOPPING

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Date: 12.12.2018, 18:32 / Views: 94572