450g cured smoked haddock fillets
4 tsp butter
2 leeks, finely chopped
1 fresh fennel bulb, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh chives, chopped
2 large eggs
300ml fresh cream
Sea salt and freshly ground black pepper, to taste
4 pre-made puff pastry tart cases
Crème fraîche, to serve
Pink peppercorns, to serve
Beetroot sprouts, to garnish
1 Preheat the oven to 180C.
2 Remove the skin and bones from the fish and flake into large chunks.
3 Melt the butter in a pan and fry the leeks and fennel for about 10 minutes, stirring occasionally.
4 Stir in the parsley and chives.
5 In a bowl, whisk the eggs with the cream and season.
6 Line the bottom of the tart cases with the leek mixture.
7 Add the haddock and carefully spoon in the egg mixture.
8 Top with the Parmesan and bake until lightly set, about 20 minutes.
9 Top with crème fraîche, a few pink peppercorns and beetroot sprouts.