Categories
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Smoked Haddock Flan |
Tips: Always ask your fishmonger for 'pale'
smoked rather then 'yellow' haddock
as the latter tends to have been dyed to
look bright and often has not been
smoked properly at all.
Different flours absorb water at different
rates. A traditional rule of thumb is to
use the same number of teaspoons of
water and the number of ounces of
flour, but some flours will require less
water and others more, so it is a good
idea to add the water gradually. If you
add too much water, the pastry will
become unworkable and you will need
to add more flour.
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Yield:4
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INGREDIENTS: |
| 1 1/2 cup |
cold butter, cut into chunks |
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cold water, to mix |
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| 2 cups |
plain (all-purpose) flour |
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pinch of salt |
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| 3-4 |
black peppercorns |
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sprig of fresh thyme |
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ground black pepper, to taste |
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FOR THE FILLING |
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DIRECTIONS:
- Preheat the oven to 400`F. use a food processor to make the pastry. Put the flour, salt and butter into the food processor bowl and process until the mixture resembles fine breadcrumbs.
- Pour in a little cold water (you will need about 8 tsp but see Cook's Tip) and continue to process until the mixture forms a ball. If this takes longer than 30 seconds add a dash or two more water.
- Take the pastry ball out of the food processor, wrap it in clear film (plastic wrap) and leave it to rest in a cool place for about 30 minutes.
- Roll out the pastry and use it to line a 8in flat tin (quiche pan). Prick the base of the pastry all over with a fork then bake blind in the preheated oven for 20 minutes.
- Put the haddock fillets in a pan with the milk, peppercorns and thyme. Poach for 10 minutes. Remove the fish from the pan using a slotted spoon and flake the flesh into small chunks. Allow the poaching liquor to cool.
- Whisk the cream and eggs together in a large bowl, then whisk in the cooled poaching liquid.
- Arrange the flaked fish and diced potato in the base of the pastry case, and season to taste with black pepper. pour the cream mixture over the top.
- Put the flan in the oven and bake for 40 minutes, until lightly browned on top and set.
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