Smoked Haddock Flan
Smoked Haddock Flan
From Adazakura
| Lbs/oz | g/kg | |
|---|---|---|
| 1½lbs | 680g | Smoked Haddock |
| 1 - 1½lbs | 450-680g | Potatoes |
| 1 tbsp per potato | Grated cheese | |
| 1 per potato | Egg yolks (can use less eggs) | |
| 1-2 cups | Milk | |
| 1 bunch | Spring onions (or 1 leek) shredded and well blanched | |
| For the Sauce | ||
| Lbs/oz | g/kg | |
| 1 pint | 1l | Milk |
| (infused with a slice of onion, 6 peppercorns, 1 blade of mace and 1 bayleaf) | ||
| ¾oz | 20g | Butter |
| 1 tbsp | Plain flour | |
| Pinch | Salt | |
| Pinch | Pepper | |
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.