Smoked Haddock Spring Onion Saffron Tart Recipes

SMOKED HADDOCK, SPRING ONION & SAFFRON TART

Steps:

• Heat oven to 200C/180C fan/gas 6. 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. Bake for 15 mins, until the pastry looks pale and feels a little sandy. Remove the paper and beans, then return to the oven for 10 mins more, until just golden.
• 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. 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.
• 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, crème fraîche or cream, mustard and saffron together in a jug, then add the chives and season with salt and pepper.
• Turn oven down to 160C/140C fan/gas 3. Scatter the cheese and spring onions over the fish, then pour the egg mix over. Bake for about 50 mins, or until pale golden and just set in the middle. Let the tart cool completely before trimming the pastry around the edges. Leave the tart in its tin to transport. The tart is also very good hot or warm.

SMOKED HADDOCK FISHCAKES WITH SAFFRON CREAM SAUCE

Steps:

• Cook the potatoes until soft, then drain and mash.
• Meanwhile, put the cream in a large saucepan along with the onion and garlic and heat gently.
• Lay the haddock, flesh side down, in the cream and let it poach for 10-15 minutes, until the flesh flakes away easily from the skin.
• The cream does not need to cover the haddock entirely.
• As long as the flesh is mostly submerged it will be fine.
• Once the haddock is cooked, take it out of the cream and leave to cool on a plate for a few minutes.
• When cool enough to handle, separate the flesh from the skin, remove any bones and place the flesh in a large bowl.
• Strain the cream, put the onions and garlic in with the fish and return the cream to the saucepan.
• Add the potatoes to the bowl with the fish and onions.
• Add the chile, lemon zest, salt and pepper to taste then mix all ingredients well and form with your hands into fishcakes.
• Dip each fishcake into the beaten egg and then into the breadcrumbs.
• Set aside until you have them all formed.
• At this point, you can either continue to cooking the fishcakes or freeze them for later use.
• If you are going to cook them, heat up the oil and fry the breaded fishcakes for 2-3 minutes on both sides until nicely browned.
• Separately, mix the cornstarch into the cream, add the saffron and heat gently until the sauce is just slightly thickened.
• If you are using milk instead of cream you may need a bit more cornstarch to help it thicken.
• Serve the cooked fishcakes with generous spoonfuls of saffron sauce, some cooked greens or a salad on the side and a wedge of lemon.