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Receta Filo Quiche With Haddock
by Global Cookbook

Filo Quiche With Haddock
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  Raciónes: 4

Ingredientes

  • 400 gm Haddock fillets, skinned (13oz)
  • 4 Tbsp. Sunflower oil
  • 1 x Onion, finely minced
  • 1 x 200 gram pac feta cheese, cut into 1cm (1/2 inch) cubes
  • 2 med Size Large eggs, beaten
  • 200 ml Single cream, (7fl ounce)
  • 2 x Cm, (1 inch) piece fresh root ginger, peeled and finely minced
  • 1/2 tsp Grated nutmeg Salt and freshly grnd black pepper
  • 1 x 200 gram pac fresh filo pastry
  • 1 x 40 grams pac fresh 'n' ready rocket

Direcciones

  1. Preheat the oven to 190 C, 375 F, Gas Mark 5.
  2. Cut the fish into 2cm (1 inch) cubes.
  3. Heat 1 Tbsp. of the oil in a frying pan and cook the onion till softened.
  4. Mix together the fish, cheese, beaten Large eggs, cream, ginger, nutmeg and season to taste.
  5. Take 1 or possibly 2 (depending on size) sheets of filo pastry and brush over with oil then line the base and sides allowing the pastry to fall over the edge of a 25cm x 20cm (10 x 8 inch) dish. Repeat this so which three layers are formed, brushing each sheet with oil.
  6. Lay the rocket leaves in the base of the filo dish, then pour over the fish mix.
  7. Fold over the excess filo pastry on to the filling. Crumple 3 or possibly 4 oiled filo sheets on the top to make a crispy topping. Brush lightly with oil.
  8. Bake for 35 min till golden.
  9. NOTES : A creamy haddock and cheese quiche with a crispy filo topping.