SMOKED HADDOCK TARTS
Smoked fish pairs beautifully with leeks and cream in this tartlet recipe from BBC Good Food Magazine reader Philip Friend
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 55m
Number Of Ingredients 12
Steps:
- To make the pastry, pulse the flour, lard and butter in a food processor until it resembles fine breadcrumbs. Sprinkle over 1½ tbsp cold water and pulse again until the pastry just comes together. Divide into 6 pieces, wrap in cling film and chill in the fridge for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Roll each ball of pastry into a 12cm disc on a lightly floured surface and use to line 6 x 8cm tartlet tins. Line the tarts with baking parchment and baking beans, and chill in the fridge for 20 mins. Bake on a tray in the oven for 15 mins, then remove the baking beans and bake for a further 5 mins until golden. Brush with the egg yolk and return to the oven for 2 mins.
- Meanwhile, to make the filling, heat the butter in a small saucepan, add the leek and cook for 5 mins until beginning to soften. Add the garam masala, turmeric and seasoning, and cook for a further 5 mins. Turn down the oven to 160C/140C fan/gas 3 and lightly whisk together the cream, egg and yolks, and some seasoning.
- Divide the leek mixture between the tart cases, arrange the smoked haddock pieces on top and fill with the cream mixture to just below the pastry rim. Bake for 15-20 mins. Allow the tarts to cool a little in their tins, then serve with a handful of mixed salad leaves, if you like.
Nutrition Facts : Calories 479 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium
SMOKED HADDOCK TARTLETS WITH POACHED EGGS & CHIVES
Gordon Ramsay's step-by-step guide to creating elegant prepare-ahead tartlets
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/ gas 6. Divide the pastry into 4, thinly roll out each piece, then cut out 4 circles big enough to line 4 x 12-14cm tartlet tins. Press the pastry into the sides of the tin and trim the edges with a knife. Place in the fridge to cool for 10 mins, then prick the base and line each tartlet with baking parchment and baking beans. Bake for 15 mins on a baking sheet, remove the beans and paper, cook for 10 mins more until golden, then remove from the oven.
- While the pastry is cooking, place the haddock in a medium saucepan with the milk. Season the milk with a little black pepper, place on the heat and bring to a steady boil. Turn off the heat, then set aside until cool enough to handle. Remove the fish from the milk and strain the milk into a jug.
- To make the sauce, wipe out the haddock pan and place back on the heat with the butter. When the butter has melted and is starting to sizzle, stir in the flour and cook until combined to a sandy consistency. Gradually stir in the poaching milk, stirring well after each addition, then gently simmer over a low heat for 5 mins until you have a smooth white sauce. Take the sauce off the heat, then stir in the gruyère.
- Break the haddock into large flakes into a bowl and discard the skin and any bones. Tip the egg yolks and mustard in with the haddock, then stir in the cheese sauce.
- Divide the filling between the tartlet cases, then bake for 20 mins until the filling is puffed up and golden brown like cheese on toast. Leave the tarts to cool slightly while you get the rest of the ingredients ready.
- To serve, poach 4 eggs (see video link, above). Gently melt the butter in a small saucepan, then add the chives. At the last minute, lightly toss the spinach leaves with a drizzle of oil and a sprinkling of coarse sea salt, then you're ready to plate up.
- To plate up like a professional, overlap the spinach leaves around the plate in a petal formation. Sit the tartlet on top of the spinach in the middle of the plate. Gently place a poached egg in the centre of each tartlet. Spoon some chive butter over each egg and serve straight away.
Nutrition Facts : Calories 1048 calories, Fat 70 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 3.54 milligram of sodium
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SMOKED HADDOCK, LEEK AND CHIVE TARTLETS RECIPE
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5/5 (2)Category Leek RecipesCuisine British RecipesCalories 657 per serving
- Make the pastry by whizzing the flour, cayenne, butter and some salt and pepper in a food processor until it resembles breadcrumbs. (If you don’t have a food processor, mix the ingredients in a mixing bowl, rubbing in the butter with your fingers.) Add the egg yolk and gradually pulse/mix in the cold water until the dough just starts to come together (you may not need it all). Tip out onto cling film, bring together into a ball, then wrap in the cling film. Chill for 30 minutes.
- Melt the 30g butter in a deep frying pan and gently cook the leeks, white wine, stock and thyme for 15-20 minutes until the leeks are tender and the liquid has reduced. Discard the thyme sprigs and set the pan aside.
- Heat the oven to 200°C/180°C fan/gas 6. Divide the chilled pastry into 4 equal pieces and roll out on a lightly floured work surface (or between sheets of non-stick baking paper). Line each tart case with pastry, pressing into the edges/flutes, then trim and prick the bases all over with a fork. Line with non-stick baking paper and fill with baking beans, then chill for 10-15 minutes. Bake for 15 minutes, then remove the beans and paper and bake for 5-10 minutes until the pastry feels sandy.
- Turn the oven down to 170°C/ 150°C fan/gas 3½. Mix the eggs with the crème fraîche, chives, cheddar and seasoning in a small bowl. Divide the leeks and smoked haddock evenly among the tart cases and place on a baking tray. Divide the egg mixture equally among the tarts and bake for 20 minutes until golden brown and set. Sprinkle with a little extra cayenne and serve with a green salad.
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