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Arbroath Smokie Flan – Scotland

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs	Sami	Chefs, Christmas, Of, Twelve	1	Servings

INGREDIENTS

6		Scallops
10	oz	Arbroath smokie fillet
		after skinning and
		boning
3		Whole eggs
7		Creme fraiche
1		Lemon, juice of
		Freshly ground black pepper
		lg Red peppers
1		pt Extra virgin olive oil
		Sprig rosemary
		tb Balsamic vinegar
		ts Sea salt
		Cloves garlic, mashed
		bn Chives

INSTRUCTIONS

~---------------------OIL---------------------------  :          Salt
and ground black pepper  Preheat the oven to 180C/350F/gas mark 5.  To
prepare the oil, place the peppers in a small frying pan and add 2
tablespoons of olive oil, the sprig of thyme, garlic, sea salt and a
little ground black pepper. Place in the oven and cook for 30-40
minutes, turning occasionally. Remove, place the peppers in a bowl,
cover with cling film and set aside. When cool, skin and de-seed the
peppers and force through a fine sieve into a bowl. Add the vinegar
and whisk in the olive oil. Season to taste and set aside.  To prepare
the flan, warm the smokie in an oven at 150C/300F/gas mark  2. This
makes it easier to remove the skin and split the fish in two.  Remove
all the bones and put the flesh in a food processor. Puree  until
smooth, add the eggs, and puree again. Add the creme fraiche  and
process again. Stir in half the lemon juice and season to taste.
Preheat the oven to 150C/300F/gas mark 2.  Spoon the fish mixture into
6 well buttered small ramekins. Stand  them in a small roasting tin and
pour in boiling water to come  halfway up the sides of the moulds.
Cover with greaseproof paper and  place in the oven for about 20
minutes, or until set. Remove and keep  warm.  To roast the scallops,
slice each scallop into 3 equal discs. Lay out  and season with a
little salt and lemon juice. In a very hot  non-stick frying pan, add
about 5 tbsp of olive oil, place the  scallops in and roast very
quickly. When they are a little golden,  remove and arrange on 6 warm
plates, 3 on each. Turn out the flans  and place in the centre of each
plate. Drizzle a little of the red  pepper oil over each and serve.
This dish can be garnished with a few dressed salad leaves and herbs.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 230 Calories From Fat: 130 Total Fat: 14.4g Cholesterol: 558mg Sodium: 213.8mg Potassium: 278.5mg Carbohydrates: 5.7g Fiber: <1g Sugar: 2.1g Protein: 19.1g