Smoked haddock, spring onion & saffron tart

Name: Smoked haddock, spring onion & saffron tart
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 500 grams pack shortcrust pastry; 2 fillets fillets smoked haddock with skin on (about 500g 1lb 2oz); 1 Tbsp butter; 2 bunches spring onions, finely sliced; 3 eggs; 300 grams crème fraîche (or a 300ml pot double cream); 1 teaspoon Dijon mustard; 1 pinch good saffron; 1 handful chives, finely chopped; 85 grams mature cheddar or gruyère, grated

Smoked haddock, spring onion & saffron tart requires roughly 1 hour and 35 minutes from start to finish. This recipe makes 6 servings with 455 calories, 14g of protein, and 24g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, chives, mature cheddar, and a few other things to make it today. It will be a hit at your Spring event. It is a good option if you're following a pescatarian diet.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Roll the pastry out on a floured surface to fit a 23cm fluted tart tin. Line the case with pastry, leaving plenty of overhang. Line the pastry with baking parchment, fill with baking beans and sit it on a baking sheet.

Ingredients you will need

Beans

Roll

Equipment you will use

Baking Sheet

Bake for 15 mins, until the pastry looks pale and feels a little sandy.

Equipment you will use

Oven

Remove the paper and beans, then return to the oven for 10 mins more, until just golden.

Ingredients you will need

Beans

Equipment you will use

Oven

Meanwhile, bring a pan of water to a simmer. Drop in the haddock, skin-side down, and poach for 5 mins or until the flesh turns white.

Ingredients you will need

Haddock

Water

Equipment you will use

Frying Pan

Drain, then cool a little. Peel away and discard the skin, then flake the flesh into the pastry case. Look out for any bones as you go.

Melt the butter in a frying pan, then gently cook the spring onions for about 3 mins or until softened but still a vibrant green. Beat the eggs, crme frache or cream, mustard and saffron together in a jug, then add the chives and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Spring Onions

Mustard

Saffron

Butter

Chives

Cream

Egg

Equipment you will use

Frying Pan

Turn oven down to 160C/140C fan/gas

Equipment you will use

Oven

Scatter the cheese and spring onions over the fish, then pour the egg mix over.

Ingredients you will need

Spring Onions

Cheese

Fish

Egg

Bake for about 50 mins, or until pale golden and just set in the middle.

Equipment you will use

Oven

Let the tart cool completely before trimming the pastry around the edges. Leave the tart in its tin to transport. The tart is also very good hot or warm.

Equipment

Oven

Baking Sheet

Frying Pan

Ingredients

Servings:

500grams

pack shortcrust pastry 2fillets

fillets smoked haddock with skin on (about 500g 1lb 2oz)1Tbsp

butter 2bunches

spring onions, finely sliced 3

eggs 300grams

crème fraîche (or a 300ml pot double cream)1teaspoon

Dijon mustard 1pinch

good saffron 1handful

chives, finely chopped 85grams

mature cheddar or gruyère, grated

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Haddock works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.