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“Lighter than a conventional quiche, however simply as satisfying. All the time supply naturally smoked haddock,” says TV chef Matt Tebbutt.
Smoked haddock souffle tart
Serves: 4
Components:
2 smoked haddock fillets
1.5 litres entire milk
1 bunch contemporary dill, chopped
60g unsalted butter, melted
50g sturdy Cheddar, grated
1 tbsp crème fraîche or double cream
3 free-range eggs, separated
1 ready-made 22cm spherical shortcrust pastry case
Salt and pepper
To serve:
Blended inexperienced salad dressed with olive oil and lemon juice
Lemon wedges
Methodology:
1. Preheat the oven to 200C/400F/fuel 6.
2. Place the haddock and milk in a big saucepan and poach for 8–10 minutes or till cooked via.
3. Take away the fish, go away to chill and break the haddock into flakes. Place the haddock in a bowl and stir within the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and blend to mix.
4. In a separate bowl, whisk the whites till stiff peaks kind. Fold the egg whites gently via the haddock combination.
5. Spoon the haddock combination into the tart shell and bake for 35 minutes or till the filling has risen and the pastry is golden.
6. Serve the tart in slices with a inexperienced salad, and a lemon wedge for squeezing over.
Recipe from ‘Matt Tebbutt’s Pub Meals’ by Matt Tebbutt (Quadrille, £26).
