Smoked haddock and puy lentil flan recipe
Smoked Haddock and Puy Lentil Flan recipeThis article was published by: Matthew
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Recipe introThis recipe for smoked haddock and puy lentil flan combines the smoky flavors of haddock with the earthy taste of puy lentils in a delicious and satisfying dish. The flan is made with a creamy filling of smoked haddock, puy lentils, and other flavorful ingredients, all baked to perfection in a golden pastry crust. It's a hearty and nutritious option for any mealtime, whether served as a main course or a side dish.
Keywords: smoked haddock, puy lentil, flan, recipe, creamy.
smoked haddock and puy lentil flan recipe details
|pastry (for a ten inch pastry flan case), baked blind|
|2 ounce(s)||Puy lentils, or 4 ozs of canned Puy lentils|
|½ pint(s)||double cream, or crème fraîche|
|1 lb||smoked haddock, undyed, skinned and boned|
|3 medium||eggs, beaten|
|1 ounce(s)||freshly grated parmesan|
|3 tbsp||parsley, chopped or coriander if you like it!|
InstructionsMake up the pastry for the flan case and blind bake, or use bought.
Rinse the lentils carefully to remove grit. Cook the lentils in lightly salted boiling water for 25 – 30 minutes until tender, then drain and cool.
Bring the cream or crème fraîche to the boil in a frying pan and add the smoked haddock. Cover and gently poach for three minutes. Remove the fish with a slotted spoon and pour the poaching cream into a clean bowl and cool.
Flake the fish. Beat the beaten eggs into the cooled cream, then add lentils, fish, parmesan and parsley or coriander. Season with salt and pepper and spoon into the flan case. Bake at 19°C for 25 minutes or until set. Serve warm with salad and boiled new potatoes for a main meal or sliced into fingers for a buffet.
About this recipe:
I found this recipe, when looking for something for a function where people were bringing contributions to the food and wanted something different from a normal quiche, as I expected quite a few of those to be brought. I was right!
ca. 30 min
Grade of difficulty:
Calories per portion:
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