Smoked haddock tart with fennel and leeks
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.
