| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 400 |
g |
Haddock fillets, skinned |
|
|
13oz |
| 4 |
T |
Sunflower oil |
| 1 |
|
Onion, finely chopped |
| 1 |
|
200 gram pac feta cheese |
|
|
cut into 1cm 1/2 |
|
|
inch cubes |
| 2 |
|
Size eggs, beaten |
| 200 |
|
Single cream, 7fl oz |
| 2 |
|
Cm, 1 inch piece fresh |
|
|
root ginger peeled |
|
|
and finely chopped |
| 1/2 |
t |
Grated nutmeg |
|
|
Salt and freshly ground |
|
|
black pepper |
| 1 |
|
200 gram pac fresh filo |
|
|
pastry |
| 1 |
|
40 grams pac fresh 'n' ready |
|
|
rocket |
INSTRUCTIONS
Preheat the oven to 190 C, 375 F, Gas Mark 5. Cut the fish into 2cm (1
inch) cubes. Heat 1 tablespoon of the oil in a frying pan and cook the
onion until softened. Mix together the fish, cheese, beaten eggs,
cream, ginger, nutmeg and season to taste. Take 1 or 2 (depending on
size) sheets of filo pastry and brush over with oil then line the base
and sides allowing the pastry to fall over the edge of a 25cm x 20cm
(10 x 8 inch) dish. Repeat this so that three layers are formed,
brushing each sheet with oil. Lay the rocket leaves in the base of the
filo dish, then pour over the fish mixture. Fold over the excess filo
pastry on to the filling. Crumple 3 or 4 oiled filo sheets on the top
to make a crispy topping. Brush lightly with oil. Bake for 35 minutes
until golden brown. Converted by MC_Buster. NOTES : A creamy haddock
and cheese quiche with a crispy filo topping. Converted by MM_Buster
v2.0l.
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