| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Ch4, Teletext |
4 |
servings |
INGREDIENTS
| 1 |
|
Onion |
| 1 |
|
Celery stalk |
| 1/2 |
lb |
Smoked haddock fillet |
| 6 |
oz |
Shortcrust pastry |
| 1/2 |
oz |
Butter |
| 2 |
lg |
Eggs + 1 yolk |
| 1 |
|
284 millilit double cream |
|
|
Salt and freshly ground pepper |
| 3 |
oz |
Cheddar |
INSTRUCTIONS
Serve with a green side-salad.
Peel onion and slice into rings. Finely chop celery. Heat butter in frying
pan. Fry onion and celery until softened.
Poach smoked haddock in simmering water for 10 minutes till cooked. Drain
and flake, discarding skin.
Beat together eggs, yolk, cream, salt pepper and nutmeg. Grate Cheddar.
Preheat oven to Gas Mark 4/350F/180C. Roll out pastry and line 8 in/20 cm
greased flan tin. Prick base.
Bake pastry case blind for 15 minutes Place onion, celery, smoked haddock
in part-baked case.
Sprinkle over grated Cheddar. Pour in egg mixture. Bake for 45-50 minutes
until set and golden-brown.
Converted by MC_Buster.
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.
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