A classic combination of smoked fish with potato in pastry, another recipe from the highlands. Once again, the whole family loved it...
Preparation : 1 hour
Cooking time : 40 Minutes
Ingredients for 4
Shortcrust pasty :
225 gr flour
1 pinch of salt
115 gr of softened butter
3 tbsp cold water
Flan :
200 gr smoked haddock
600 ml milk
Thyme
150 ml crème fraiche
2 eggs
200 gr potatoes
Pepper
Variation : you can add hard-boiled eggs cut into quarters before laying out the potato.
Pastry
- Preheat the oven to 200° (mark 6).
- Put all the pastry ingredients together in a mixer, or large salad bowl.
- Mix together, then add the water to obtain a ball.
- Kneed the dough (pressing it out in front of you with the palm of the hand) to equalize it.
- Wrap in film and leave in the fridge for 30 minutes (where it will firm and loose its elasticity).
- Roll out the dough, and place in a quiche dish ( I used only half of the dough at this stage).
- Prick with a fork.
- Place greaseproof paper over the pastry, and weigh down with beans or similar so as to prevent the pastry from rising.
- Cook for 20 minutes.
Haddock Flan
- Poach the haddock in a saucepan with the milk, pepper and the thyme for 10 minutes, then leave to cool.
- Beat the eggs with the crème fraiche. Add the cooled liquid from the haddock poaching.
- Remove the skin and the bones from the fish.
- Peel and cut the potatoes into very thin slices.
- Fill the pastry with the potato slices, then add the haddock.
- Pour the cream mixture over the top.
- Bake in the oven for 40 minutes.
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