Home

Kipper Flan

Preparation time 20 - 25 minutes,
Cooking time 35 minutes,
Oven temperature 180°C, 350°F, gas 4,
Calories 570 per portion

ingredients

serves 4
225 g (8 oz) plain flour
pinch of salt
100 g (4 oz) margarine
2 - 3 tablespoons cold water
beaten egg to glaze

for the filling

225 g (8 oz) kipper fillets
40 g (1 1/2 oz) butter or margarine
40 g (1 1/2 oz) plain flour
450 ml (3/4 pint) milk
2 tablespoons lemon juice
2 hard-boiled eggs, chopped
1/2 teaspoon dried sage
salt and pepper

Garnish
parsley sprigs
tomato wedges

method

for the shortcrust pastry

1. Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until
the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough. Roll out on a lightly floured board to line a 20 cm (8 in) flan dish or ring. Bake blind in a moderate oven for 15 - 20 minutes (see Cook's Tip below).

2. Meanwhile, simmer the kipper fillets in boiling water for 7 - 10 minutes. Drain and flake. Melt the butter or margarine over a low heat, add the flour and cook for 2 minutes, stirring continuously, then gradually add the milk, stirring, until the sauce boils and thickens.

3. Reduce the heat and simmer for a few minutes, then add the flaked fish, lemon juice, chopped eggs, sage and seasoning. Pour into the pastry case and bake in the oven for a further 10 minutes. Serve hot, garnished with parsley and tomato.

Cook's Tip
To bake blind, place a sheet of greaseproof paper in the pastry case. Sprinkle in baking beans or dried peas. Bake as directed then remove the peas and paper.

What did you think?

16 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved