Serves 6
For the short crust pastry
8oz plain flower
4oz butter or margarine
2 egg yolks
1 tsp tumeric
Salt and pepper
Splash of water
Beaten egg (for sealing the pastry shell)
For the tart filling
12oz un dyed smoked haddock
330ml of milk
1oz butter
1 small onion finely chopped
1 stick of celery finely chopped
1oz plain flour
Sea salt pepper, grated nutmeg
One bunch of water cress finely chopped
2 free range eggs
2 tbsp grated parmesan
For the kohlrabi and vinaigrette
1 kohlrabi
Olive oil 50ml
see salt pepper
squeeze lemon juice
splash of balsamic vinegar
½ tsp of Dijon mustard
Shake all ingredients together in a jam jar
To make the pastry place all ingredients in a food processor minus the water and blitz until the consistency turns to wet looking bread crumbs then add a minute amount of water at a time just enough so the mixture holds together to form a dough rugby ball. Cling film and place in the fridge to chill.
Grease and dust a 22cm tart tin. Flour your work top and pin. Don’t press to hard on the dough roll gently. When you have achieved the desired size roll the pastry back up on the pin. This is done by placing the pin at the edge of the pastry and with a sharp knife slide underneath. Gently roll the flattened pastry up. Then unroll on top of tart tin pressing in the edges. Blind bake at 180 for about 10 minutes. Then remove the beans, prick the base with a fork, and brush with a beaten egg return to the oven of 5 minutes. Put the haddock and milk in a saucepan and bring to the boil, then reduce the heat and simmer for a further 8 minutes. Remove and flake the fish in to a bowl holding back the skin. Reserve the milk separately.
Gently fry the celery and onion in a pan with the butter until soft but not brown stir in the flour and cook for 2 minutes ,add the milk that the fish was cooked in until the liquid thickens. Season with salt pepper and nutmeg. Remove from the heat and add to the fish adding the water cress and egg. Pour into pastry case with a sprinkling of parmesan on top. Place back in oven for 20-25 minuets.
Allow to rest for at least 10 minutes before serving.
For the kohlrabi boil for 20 minutes in salted water and serve hot dowsed in the vinegarete.
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