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this is the prize for you!
We’ve joined
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This
recipe has been published courtesy of Seafood
(www.seafish.org)
as part of the 2 a Week campaign.
The
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.
Ingredients
200g
(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
Method
Preheat
the oven to 200°C, 400°, Gas Mark 6.
Roll
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 warm.
Turn
the oven down to 180°C, 350 F, Gas Mark 4.
Melt
the butter and cook the spring onions until soft but
not coloured. Spoon into the flan case.
Scatter
the haddock throughout the flan. Place the asparagus
in boiling water for 2 minutes, dry and scatter over
the fish.
Lightly
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.
This
recipe has been published courtesy of 
Preheat
the oven to 200°C, 400°, Gas Mark 6. 