Main courses · Fish & seafood
Smoked Haddock and Spinach Tart
The leftover milk from poaching the fish can be used to make a delicious béchamel sauce for a fish pie or a creamy mornay sauce to layer over grilled fish dishes.
TM31TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 35 min
- Active
- 35 min
- Cook
- 150 min
- Total
- 150 min
- Yield
- 6 portions
Find similar recipes
Select any label to use it as a search filter.
- Category
- Main coursesFish & seafood
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- plain flour
- 200 g
- unsalted butter
- 100 g
- fine sea salt
- 1 pinches
- milk
- 50 g
- Cheddar cheese
- 50 g
- smoked haddock
- 300–350 g
- whole milk
- 1.3 kg
- onions
- 150 g
- olive oil
- 10 g
- unsalted butter
- 10 g
- fresh spinach leaves
- 300 g
- water
- 50 g
- medium eggs
- 3
- double cream
- 100 g
- fine sea salt
- 1 pinches
- ground black pepper
- 1 pinches
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 29.8 g
- Energy
- 2,673.6 kJ
- Calories
- 639 kcal
- Fat
- 40.6 g
- Carbohydrates
- 38.5 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗