Smoked haddock & dill tart
This take on a fish pie is a lighter version with flaky pastry instead of potato - delicate and fresh
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
- Heat the oven to 190C/fan 170C/gas 5. Put the haddock on a microwavable plate, cover with clingfilm and microwave on full power for 2 minutes. Cool.
- Brush the filo sheets roughly with the butter (you don't have to cover them) and use to line a metal tart tin approx 35 x 12cm to match the picture, or use a regular tin approx 18 x 25cm. Leave the edges rough and overlapping. Beat the eggs, cream, dill and season.
- Flake the fish into large chunks on the tart base, discarding any skin or bone. Pour over the egg mix. Bake for 20-25 minutes or until just set. Serve warm.
PER SERVING
462 kcalories, protein 24.9g, carbohydrate 16.6g, fat 33.3 g, saturated fat 16.6g, fibre 0.7g, salt 2 g
Recipe from olive magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1814699/
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Ingredients
- 300g smoked haddock
- 5 large or 7 smaller sheets filo pastry , approx 125g
- 25g butter , melted
- 4 eggs
- 150ml double cream
- a small bunch dill , chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
Ingredients
- 300g smoked haddock
- 5 large or 7 smaller sheets filo pastry , approx 125g
- 25g butter , melted
- 4 eggs
- 150ml double cream
- a small bunch dill , chopped
PER SERVING
462 kcalories, protein 24.9g, carbohydrate 16.6g, fat 33.3 g, saturated fat 16.6g, fibre 0.7g, salt 2 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
