Our recipes are kindly provided by Seafish & taste tested by Wendy & her family. More recipes can be found on their website: www.seafish.org/plate/recipes.asp.
455g (1lb) smoked haddock or cod fillets, skinned and cubed
340g (12oz) ready prepared shortcrust pastry, fresh or defrosted
or
30cm (12") prepared pastry case
2 eggs, beaten
150ml (5 fl oz) milk
1 x 5ml spoon (1 teaspoon) Dijon mustard
100g (3 and a half oz) Cheddar cheese, grated
2 x 15ml spoon (2 tablespoons) fresh chopped chives
black pepper
Preheat the oven to 190°C/375°F, Gas Mark 5
Roll out the pastry and line the base of a 30cm (12") quiche dish.
Mix the eggs, milk, mustard, cheese, chives and fish together. Pour into pastry the base and season.
Bake for 25 minutes or until set and golden brown.
Serve with a green salad.
NUTRITIONAL VALUES PER PORTION (APPROX) 410 Kilocalories; 23g Protein; 23g Fat; 27g Carbohydrate; 1g Fibre.
