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Main courses · Fish & seafood

Smoked Haddock and Spinach Tart

★ 3.918 ratings

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.

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Details

Difficulty
Medium
Prep
35 min
Active
35 min
Cook
150 min
Total
150 min
Yield
6 portions

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Category
Main coursesFish & seafood
Time
Over 1 hour
Nutrition
High protein
Difficulty
Medium

Ingredients

MetricUS
plain flour
7.1 oz
unsalted butter
3.5 oz
fine sea salt
1 pinches
milk
1.8 oz
Cheddar cheese
1.8 oz
smoked haddock
11–12 oz
whole milk
2.9 lb
onions
5.3 oz
olive oil
0.4 oz
unsalted butter
0.4 oz
fresh spinach leaves
11 oz
water
1.8 oz
medium eggs
3
double cream
3.5 oz
fine sea salt
1 pinches
ground black pepper
1 pinches

Nutritionper portion

Nutrition values

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

Cookidoo® details

Categories
Main dishes - fish and seafood
Dish types
Fish
Meal types
Main Course
Dietary
Vegetarian
Health
High Protein
Seasons
Spring, Summer
Equipment
baking beans, baking paper, cling film, fine sieve, jug, oven, pastry brush, quiche or tart tin (ø 25 cm), refrigerator, rolling pin
Collections
Every Season Is a Healthy Season, Everything Easter, Manifesto
Original tags
Spring, Summer, Video

Cooking instructions are available on the original Cookidoo® page.

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