Smoked Haddock Quiche

Made this as part of the menu for a Summer Games evening but with al the other food on offer had it the following day for lunch instead! I like adding a teaspoon of English mustard flour to the pastry to give it a bit of a bite.

Ingredients:
6oz Shortcrust Pastry (yes I know it's in Imperial but for some reason I find it easier to do pastry this way!)
For the filling:
3 Eggs
1 large fillet of smoked haddock
2 medium onions finely sliced
large knob of butter
milk (enough to cover the fish for poaching)
1 bayleaf
a few peppercorns
small bunch of parsley
Large handful of cheddar cheese

Line a 23cm / 9in quiche dish and blind bake the pastry for 10 minutes

Put the fish in a pan with the milk, bay leaf, peppercorns and parsley stalks. Bring the milk to a boil then turn off the heat, cover and leave to stand for 10-15 minutes.

Fry he onions in the butter until soft. Drain and flake the fish, mix with the onions and add the chopped parsley. Beat the eggs and add some of the strained poaching liquid. Put the fish and onion mixture into the pastry shell then pour in the egg and milk mixture.

Sprinkle the cheese over the top and bake in a oven at 190C for about 30 minutes or until cooked.

Serve warm or cold with a crisp watercress salad or with chips.

Smoked Haddock Risotto

Rice and smoked fish, a wonderful combination. Through in lots of parsley and some slowly softened leeks and you have a bowl of comfort food. Serves 2 generously or three less so.

Ingredients:
2 medium leeks, finely sliced
1 clove of garlic finely chopped
175g of risotto rice
knob of butter
big handful of parsley finely chopped
1 ltr of stock (vegetable or fish, you may need more or less than this amount)
large fillet of smoked haddock (get the undyed if you can)
500ml or so of milk (just enough to cover the fish)
few peppercorns

Gently poach the haddock in the milk with a bay leaf, some peppercorns and chopped up parsley stalks. Meanwhile fry the garlic and leaks in a wide pan with the butter. When softened add the rice and fry briefly. Add the stock gradually until the rice has softened. Skin and flake the haddock and add to the rice with parsley. Stir gently to amalgamate and season to taste. Add an extra small knob of butter.

Divide between two warmed plates and grate a small amount of parmasan cheese over the top if you like.