Quiche with fennel and haddock

Name: Quiche with fennel and haddock
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 100 g Flour; 20 g tender oats; 10 g Sesame seed; 50 g soft butter; 7-10 Tbsp Salt; 2 (approx. 500 g) Fennel tubers; 200 ml Milk; 250 g Haddock fillets; 150 g Fresh cream; 1 egg (size M); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 40 g Parmesan cheese; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

100 g Flour
20 g tender oats
10 g Sesame seed
50 g soft butter
7-10 Tbsp Salt
2 (approx. 500 g) Fennel tubers
200 ml Milk
250 g Haddock fillets
150 g Fresh cream
1 egg (size M)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
40 g Parmesan cheese
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Knead flour, oat flakes, sesame seeds, butter in pieces, 2 tablespoons of cold water and 1 pinch of salt with your hands to a smooth dough. Wrap the dough in foil, chill for about 30 minutes
2
Cut the fennel herb and chop half of it into small pieces. Wash and clean the fennel and cut into thin slices. Cook the fennel for about 5 minutes in salted water, drain and let it drain
3
Bring milk and 200 ml water to the boil. Poach the fish for about 10 minutes. Take out and drain on kitchen paper. Mix crème fraîche, chopped fennel herb and egg. Season with pepper and nutmeg. Parmesan cheese in shavings
4
Grease a tart mould with lift-off base (approx. 24 cm Ø). Roll out the dough on a floured work surface (approx. 28 cm Ø). Line the mould with the dough and prick several times with a fork. Spread fennel and fish on top. Pour crème fraîche over it and sprinkle with parmesan. Bake the tart on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Remove, cut into pieces and garnish with fennel green
5
Waiting time approx. 15 minutes