Herbed Haddock and Crème Fraîche Timballo
An Italian inspired dish that is perfect for everyday dinner
- Serves: 10-12 |
- Difficulty: a little cumbersome
- Prep Time : 30 mins |
- Cook Time : 30 mins
100 g bucatini or spaghetti
250 g crème fraîche
(10 g) chives, finely chopped
½ punnet (10 g) dill, finely chopped
3 eggs, beaten
salt and pepper to season
a sprinkling of nutmeg
170–200 g haddock, skinned and chopped
25 ml butter, plus a little extra to brush the baking paper
100 g coarse breadcrumbs
wild rocket to serve
Bring some salted water to the boil in a saucepan. Add the bucatini and cook for 10 minutes, stirring with a fork to separate the pasta. Drain and toss in a little olive oil – use very little oil because too much will make it hard to prepare the tart base. Keep to one side to cool.
Preheat the oven to 180 °C. Spray a 25 cm springform baking tin with non-stick spray. Cut out a circle of baking paper the size of the tin.
Place the bucatini strands in the bottom of the baking tin, in tight circles, starting on the outside, and working your way to the middle. Keep to one side and prepare the filling.
Mix the crème fraîche, chives, dill and eggs in a bowl until smooth. Season with salt and pepper and add the nutmeg. Add the haddock to the mixture and mix gently.
Mix the butter into the breadcrumbs and use a little extra butter to generously brush one side of the baking paper. Pour the filling onto the pasta base, top with the breadcrumbs and place the buttered circle of baking paper on top, butter-side down.
Place in the oven and bake for 30 minutes. Remove and allow to cool slightly. Open the tin and remove the sheet of paper. Place a round platter on top of the tart and carefully flip over so that the breadcrumbs are on the bottom. Carefully remove the metal base of the springform tin.
Top with wild rocket and serve warm.