Ingredients
- 500 g of smoked haddock
- 4 dl of milk
- 150 g of celery, finely chopped
- 150 g of onions, finely chopped
- 40 g of flat leaf parsley, chopped
- 3 eggs
- 60 g of margarine
- 5 ml of Aromat
- 2.5 ml of black ground pepper
- 2.5 ml of nutmeg
- 500 g short crust pastry
Instructions
- Poach the haddock in the milk for 10 minutes, cool, skin and flake. Keep the milk.
- Soften the onion and celery in the margarine and allow them to cool.
- Line a 23 cm tart dish with the pastry.
- Fill the tart with the haddock, celery and onion and sprinkle the parsley over this.
- Lightly beat the eggs, season, add 2 dl of the milk and pour this over the fish.
- Cook at the bottom of the oven, preheated to 200 °C for 10 minutes, lower the heat to 180 °C and continue cooking for a further 20 minutes.
Notes
Serve with a green salad.