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Finnan Haddie Flan

Western.Chefs's picture
Ingredients
  Butter 3 Tablespoon
  Onions 2 , chopped
  Mushrooms 1⁄4 Pound, sliced (125 Grams)
  Tomatoes 2 , peeled and diced
  Finnan haddie 1 Pound (450 Grams)
  Milk 125 Milliliter (1/2 Cup)
  Pepper To Taste
  Mace 1 Teaspoon
  Bay leaf 1
  Cream 125 Milliliter (1/2 Cup)
  Eggs 3
  Grated lemon rind 1 Tablespoon
  Salt To Taste
  10 inch baked pastry shell 1
Directions

Preheat the oven to 350°F (180°C).
Melt the butter in a frying pan and fry the onions until soft.
Add the mushrooms and cook for 2 to 3 minutes until the juices run.
Add the tomatoes and Cook for 1 minute.
Remove the pan from the heat.
Allow to cool.
Put the haddock into a saucepan with the milk, pepper, mace and bay leaf to taste, and simmer very gently for 10 minutes.
Remove the fish, discard the skin and bones and flake the flesh.
Reserve the cooking liquid.
Beat the cream and eggs together, add the lemon rind, and strain in the reserved cooking liquid.
Season if necessary taking into account the saltiness of the smoked haddock.
Put the vegetable mixture into the piecrust, spreading it over the bottom.
Put the fish on top and pour over the egg and cream mixture.
Bake for 30 to 40 minutes or until the top is puffed up and golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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