Smoked haddock tart with fennel and leeks

March 5, 2010 (Last Updated: January 11, 2019)
Smoked haddock tart with fennel and leeks recipe
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Smoked haddock tart with fennel and leeks

Serves: 4
Cooking Time: 40 mins

Ingredients

  • 450g cured smoked haddock fillets
  • 20ml (4 tsp) butter
  • 2 leeks, finely chopped
  • 1 fresh fennel bulb, finely chopped
  • 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
  • 15ml (1 tbsp) fresh chives, chopped
  • 2 large eggs
  • 300ml fresh cream
  • sea salt and freshly ground black pepper, to taste
  • 4 pre-made puff pastry tart cases
  • 120g Parmesan crème fraîche, to serve
  • pink peppercorns, to serve
  • beetroot sprouts, for garnish

Instructions

1

Preheat the oven to 180°C.

2

Remove the skin and bones from the fish and flake into large chunks.

3

Melt the butter in a pan and fry the leeks and fennel for about 10 minutes, stirring occasionally. Stir in the parsley and chives.

4

In a bowl, whisk the eggs with the cream and season.

5

Line the bottom of the tart cases with the leek mixture. Add the haddock and carefully spoon in the egg mixture.

6

Top with the Parmesan and bake until lightly set, about 20 minutes.

7

Serve warm, topped with a dollop of crème fraîche, a few pink peppercorns and beetroot sprouts.

 

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March 5, 2010 (Last Updated: January 11, 2019) By
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