Kipper Flan
Ingredients
- 8 oz plain flour
- pinch of salt
- 4 oz margarine
- 3 tablespoons cold water
- beaten egg to glaze
for the filling
- 8 oz kipper fillets
- 1 1/2 oz butter or margarine
- 1 1/2 oz plain flour
- 3/4 pint milk
- 2 tablespoons lemon juice
- 2 hard-boiled eggs chopped
- 1/2 teaspoon dried sage
- salt and pepper
Garnish
- parsley sprigs
- tomato wedges
Instructions
for the shortcrust pastry
- Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until
- the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough. Roll out on a lightly floured board to line a 20 cm (8 in) flan dish or ring. Bake blind in a moderate oven for 15 - 20 minutes (see Cook's Tip below).
- Meanwhile, simmer the kipper fillets in boiling water for 7 - 10 minutes. Drain and flake. Melt the butter or margarine over a low heat, add the flour and cook for 2 minutes, stirring continuously, then gradually add the milk, stirring, until the sauce boils and thickens.
- Reduce the heat and simmer for a few minutes, then add the flaked fish, lemon juice, chopped eggs, sage and seasoning. Pour into the pastry case and bake in the oven for a further 10 minutes. Serve hot, garnished with parsley and tomato.
Cook's Tip
- To bake blind, place a sheet of greaseproof paper in the pastry case. Sprinkle in baking beans or dried peas. Bake as directed then remove the peas and paper.
Notes
Oven temperature 180°C, 350°F, gas 4.
Calories: 725 kcal
Carbohydrates: 57 g
Protein: 25 g
Fat: 44g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 200 mg
Sodium: 481 mg
Potassium: 444 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 1667 IU
Vitamin C: 3 mg
Calcium: 173 mg
Iron: 4 mg