Smoked haddock, spring onion...Smoked haddock, spring onion & saffron tart

Smoked haddock, spring onion & saffron tart is a pescatarian recipe with 6 servings. For $2.17 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 458 calories, 14g of protein, and 24g of fat. 29 people found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for Easter. If you have pack shortcrust pastry, haddock, eggs, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. With a spoonacular score of 53%, this dish is solid. Similar recipes are Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron, Baked Spicy Mustard Haddock, and Mediterranean-Style Haddock.

Ingredients

Cooking Instructions

1. 01

   Heat oven to 200C/180C fan/gas

2. 02

   Roll the pastry out on a floured surface to fit a 23cm fluted tart tin. Line the case with pastry, leaving plenty of overhang. Line the pastry with baking parchment, fill with baking beans and sit it on a baking sheet.

3. 03

   Bake for 15 mins, until the pastry looks pale and feels a little sandy.

4. 04

   Remove the paper and beans, then return to the oven for 10 mins more, until just golden.

5. 05

   Meanwhile, bring a pan of water to a simmer. Drop in the haddock, skin-side down, and poach for 5 mins or until the flesh turns white.

6. 06

   Drain, then cool a little. Peel away and discard the skin, then flake the flesh into the pastry case. Look out for any bones as you go.

7. 07

   Melt the butter in a frying pan, then gently cook the spring onions for about 3 mins or until softened but still a vibrant green. Beat the eggs, crme frache or cream, mustard and saffron together in a jug, then add the chives and season with salt and pepper.

8. 08

   Turn oven down to 160C/140C fan/gas