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Curried smoked haddock tart


Makes: 8 slices
timePrep time: 55 mins
timeTotal time:
Curried smoked haddock tart
Recipe photograph by Ant Duncan

Curried smoked haddock tart

This rich and indulgent curried smoked haddock tart is a supreme starter and will also taste great the next day – serve it with a crisp salad on the side for a relaxed lunch

Makes: 8 slices
timePrep time: 55 mins
timeTotal time:

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Nutritional information (per serving)
Calories
612Kcal
Fat
38gr
Saturates
23gr
Carbs
43gr
Sugars
5gr
Fibre
3gr
Protein
24gr
Salt
1.5gr

James Cochran

James Cochran

With a Caribbean and Scottish heritage, James Cochran is known for his bold, characterful flavours. A former Great British Menu champion of champions, James now presides over 1251, his highly acclaimed restaurant in north London
See more of James Cochran’s recipes
James Cochran

James Cochran

With a Caribbean and Scottish heritage, James Cochran is known for his bold, characterful flavours. A former Great British Menu champion of champions, James now presides over 1251, his highly acclaimed restaurant in north London
See more of James Cochran’s recipes

Ingredients

  • 500ml whole milk
  • ½ medium onion
  • 2-3 tsp medium curry powder
  • ¼ tsp cayenne pepper
  • 1 bay leaf
  • 300g undyed smoked haddock
  • 45g butter
  • 45g plain flour
  • 100g extra mature cheddar, grated
  • 3 tbsp snipped chives
  • 1 large egg
  • watercress, to serve
For the shortcrust pastry
  • 250g plain flour, plus extra to dust
  • 125g butter, diced
  • 2½ tbsp double cream

Step by step

  1. For the shortcrust pastry, sift the flour into a large bowl with a pinch of salt and rub in the butter until it resembles breadcrumbs. Stir in enough double cream to bring the pastry together into a ball with your hands. Flatten into a disc, wrap and chill for at least 1 hour.
  2. Let the pastry rest at room temperature for 15 minutes or until easier to roll out. Flour your work surface and roll the pastry disc to a circle of around 30cm diameter. Use to line a deep 23cm loose-bottomed tart tin, prick the base and chill for at least 30 minutes or until firm.
  3. Preheat the oven to 200°C, fan 180°C, gas 6. Put the milk, onion, spices and bay leaf in a pan and bring slowly to the boil. Place the smoked haddock in a large heatproof bowl. Once the milk has reached boiling point, pour it over the fish, cover with a plate and set aside – the fish will poach gently as the milk cools.
  4. Line the chilled tart case with baking paper and fill with baking beans. Put onto a baking tray and bake for 25 minutes until golden. Remove the paper and beans and bake the pastry for a further 5 minutes until crisp and dry, then set aside. Turn off the oven if prepping ahead.
  5. Once the haddock is cool, remove it from the milk using a slotted spoon and flake into chunky pieces. Strain the milk into a large jug, discarding the onion and bay leaf.
  6. Melt the butter in a medium pan, add the flour and cook for 1-2 minutes, stirring. Remove from the heat and gradually add the infused milk. Return to the heat and cook, stirring continuously, until the sauce has thickened; simmer for 2 minutes. Remove from the heat and stir in most of the grated cheese (reserving some for the top). Gently fold through the smoked haddock and most of the chives, then season. If preparing ahead, cool and chill the filling until ready to bake the tart.
  7. When ready to bake, heat the oven to 220°C, fan 200°C, gas 7. Spoon the filling into the tart, scatter over the reserved cheese and bake for 25-30 minutes (or about 35 minutes from chilled), until golden brown and slightly puffy; the filling will be quite wobbly. Leave to rest and firm up for at least 30 minutes before slicing. The filled tart can be baked a day ahead; remove from the fridge for about 2 hours and serve at room temperature.
  8. Bring a small saucepan of water to the boil. Carefully lower in the egg and boil for 10 minutes before plunging it into iced water to cool. Peel the egg, then finely grate it over the tart and scatter over the rest of the chives. Serve the tart in slices with dressed watercress leaves.

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