Smoked Haddock Flan
From Adazakura

Lbs/oz g/kg
1½lbs680gSmoked Haddock
1 - 1½lbs450-680gPotatoes
1 tbsp per potatoGrated cheese
1 per potatoEgg yolks (can use less eggs)
1-2 cupsMilk
1 bunchSpring onions (or 1 leek) shredded and well blanched
For the Sauce
Lbs/oz g/kg
1 pint1lMilk
(infused with a slice of onion, 6 peppercorns, 1 blade of mace and 1 bayleaf)
1 tbspPlain flour

Cook the smoked haddock in a little milk in a saucepan for about five minutes. Leave until cool then remove the skin and flake.

Hard boil 4 eggs then quarter lengthways.

Cook and mash the potatoes.

For the Sauce

Allow the milk and spices to infuse.

Put butter in pan and melt, add the flour stirring well, then add the milk with the spices removed. Stir until like thick cream.

Put the mashed potato in a tray approx 6" x 10". Then add the flaked haddock, spread the onions.

Arrange the eggs around the edge and cover with the sauce.

Sprinkle with the cheese and brown in a hot oven until heated through.