Smoked Haddock and Goat’s Cheese Tart
(√Dairy, √Fish, √Gluten, √Mustard)
Pan-fried Fillet of Trout with Peas & Chorizo Fricasse
(√Dairy, √Fish, √Gluten, √Pork)
Steamed Syrup Sponge Pudding with Custard
(√Dairy, √Gluten)
Craig’s Notes
This tart was excellent. Individual tarts with sauteed Leeks and Onions on the bottom, topped with flaked naturally smoked Haddock and then dotted with Goat’s Cheese and filled with GR’s Tartlette mixture. Baked in the oven and served with a diced Tomato Salad with Spring Onions, Tapenade and Sun-dried Tomato Dressing, warm Leeks and Onions and crispy deep fried Leeks.
This dish is getting better and better each time I do it. Served with a naturaly sweet Pea Puree with a drizzle of Mint Oil added. Really, really delicious.
I finally added the correct amount of Golden Syrup! Hurray. 2 big table spoons to the base of the large pudding basin and 2 into the mix it self. It was a very sweet treat.