Smoked Haddock and Asparagus Tart
recipe has been published courtesy of Seafood
as part of the 2 a Week campaign.
campaign forms the theme of Seafood Week 2006 which runs from
the 6th - 13th October. Now in its sixth year, Seafood Week
is the biggest celebration of seafood in the UK encouraging
people to try the many different varieties of seafood available
and be adventurous with new recipes and cooking methods.
(7 oz) smoked haddock, fresh or defrosted, skinned and sliced
350g frozen short crust pastry, thawed
flour, for rolling
15g (1/2 oz) butter
3 spring onions, chopped
100g (3.5 oz) asparagus
3 large eggs
200ml (7 fl oz) single cream
Salt and black pepper
100g (3 1/2 oz) Gruyere cheese, grated
the oven to 200°C, 400°, Gas Mark 6.
out the pastry to line a 23cm flan tin. Prick the base and
line with a piece of greaseproof paper, before filling with
ceramic baking beans or rice. Place onto a baking tray and
cook for 10 minutes. Remove the paper and beans and return
to the oven for 3 minutes. Remove from the oven and keep
the oven down to 180°C, 350 F, Gas Mark 4.
the butter and cook the spring onions until soft but not
coloured. Spoon into the flan case.
the haddock throughout the flan. Place the asparagus in
boiling water for 2 minutes, dry and scatter over the fish.
beat the eggs and cream together and season. Add the cheese
and pour into the flan. Bake for 30 minutes or until just
set in the middle and golden on top.
served hot or cold.
4 - 6
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