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Smoked Haddock and Puy Lentil Flan
Ingredients
| pastry (for a ten inch pastry flan case), baked blind | |
| 2 | Puy lentils, or 4 ozs of canned Puy lentils |
| 1/2 pint(s) | double cream, or crème fraîche |
| 1 lb | smoked haddock, undyed, skinned and boned |
| 3 medium | eggs, beaten |
| 1 | freshly grated parmesan |
| 3 tbsp | parsley, chopped or coriander if you like it! |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
Make up the pastry for the flan case and blind bake, or use bought.
Rinse the lentils carefully to remove grit. Cook the lentils in lightly salted boiling water for 25 - 30 minutes until tender, then drain and cool.
Bring the cream or crème fraîche to the boil in a frying pan and add the smoked haddock. Cover and gently poach for three minutes. Remove the fish with a slotted spoon and pour the poaching cream into a clean bowl and cool.
Flake the fish. Beat the beaten eggs into the cooled cream, then add lentils, fish, parmesan and parsley or coriander. Season with salt and pepper and spoon into the flan case. Bake at 19°C for 25 minutes or until set. Serve warm with salad and boiled new potatoes for a main meal or sliced into fingers for a buffet.
About this recipe:
I found this recipe, when looking for something for a function where people were bringing contributions to the food and wanted something different from a normal quiche, as I expected quite a few of those to be brought. I was right!
Rinse the lentils carefully to remove grit. Cook the lentils in lightly salted boiling water for 25 - 30 minutes until tender, then drain and cool.
Bring the cream or crème fraîche to the boil in a frying pan and add the smoked haddock. Cover and gently poach for three minutes. Remove the fish with a slotted spoon and pour the poaching cream into a clean bowl and cool.
Flake the fish. Beat the beaten eggs into the cooled cream, then add lentils, fish, parmesan and parsley or coriander. Season with salt and pepper and spoon into the flan case. Bake at 19°C for 25 minutes or until set. Serve warm with salad and boiled new potatoes for a main meal or sliced into fingers for a buffet.
About this recipe:
I found this recipe, when looking for something for a function where people were bringing contributions to the food and wanted something different from a normal quiche, as I expected quite a few of those to be brought. I was right!
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