175 g (6 oz) shortcrust pastry
350 g (12 oz) potato, peeled
350 g (12 oz) smoked haddock
1 1/4 cup (1/2 pint) 300 ml milk
1 small bunch of spring onions, or shredded green of 1 leek
2 eggs, hard-boiled and quartered
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
freshly ground pepper
25 g (1 oz) Cheddar cheese, grated
350 g (12 oz) potato, peeled
350 g (12 oz) smoked haddock
1 1/4 cup (1/2 pint) 300 ml milk
1 small bunch of spring onions, or shredded green of 1 leek
2 eggs, hard-boiled and quartered
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
freshly ground pepper
25 g (1 oz) Cheddar cheese, grated
method
1. Roll out the pastry and use to line a 20.5 cm (8 inch) flan dish or ring placed on a baking sheet. Bake blind in the oven at 200°C (400°F) mark 6 for 10 -15 minutes until set.
2. Boil the potatoes in a saucepan of boiling salted water until tender, then drain and mash. Set aside. Place the fish in a saucepan with the milk, bring to the boil and simmer for 15 minutes.
3. Strain the milk into a bowl. Remove skin and bones from the fish and flake the flesh. Place in the flan case.
4. Chop the onions and blanch the onions or leek. Place on top of the fish and cover with the eggs.
5. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the reserved milk. Bring to the boil and cook, stirring, until the sauce thickens. Season with pepper.
6. Spoon the sauce into the flan case and pipe potato across the top in a lattice design.
Sprinkle with cheese and bake in the oven for about 25 minutes until brown. Serve hot.
2. Boil the potatoes in a saucepan of boiling salted water until tender, then drain and mash. Set aside. Place the fish in a saucepan with the milk, bring to the boil and simmer for 15 minutes.
3. Strain the milk into a bowl. Remove skin and bones from the fish and flake the flesh. Place in the flan case.
4. Chop the onions and blanch the onions or leek. Place on top of the fish and cover with the eggs.
5. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the reserved milk. Bring to the boil and cook, stirring, until the sauce thickens. Season with pepper.
6. Spoon the sauce into the flan case and pipe potato across the top in a lattice design.
Sprinkle with cheese and bake in the oven for about 25 minutes until brown. Serve hot.
serving amount
serves 4-6
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