Recipes - Smoked Haddock Tart
Reduce the white wine and shallots by two thirds. Add fish stock and reduce by two thirds. Then add the double cream and boil for five minutes and pass through a fine strainer.
Then add the haddock, leek and mustard and bring to the boil until the leeks are cooked. Place in the pastry tarts and serve.
Tip: I recommend that you use puff pastry for the tart cases as they become very light when cooked.
Starter recipe provided by WiltonsThen add the haddock, leek and mustard and bring to the boil until the leeks are cooked. Place in the pastry tarts and serve.
Tip: I recommend that you use puff pastry for the tart cases as they become very light when cooked.
Ingredients
Serves 6 people
600g of roughly chopped smoked haddock
1 whole leek
1 table spoon of chopped chives
1 tea spoon of whole grain mustard
Sauce:
6 finely chopped shallots
750ml white wine
750g fish stock
750g double cream
Restaurants
West End Theatre
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