The River Cottage Fish Book
Smoked pollack and spinach tart
Page 241
| Course Type: Main Courses
Tags: eggs fish spinach cheese pie tart quiche low-carbable
Recipe Reviews
wester from Soesterberg, Utr
This was very good, although I think it's not, as the authors claim, the best recipe in the book. But it does have a very good balance of salty smokiness, creaminess, and lightness from the spinach. I make it regularly.
The kind of fish you use should influence the amount of fish you use. I made this with smoked trout, and got a very subtle result, and with smoked sprat, which was very strong-tasting.
Good quality frozen spinach (leaves!) works well here. If you use fresh, do make sure to really squeeze it dry well, else the tart can turn out a bit wet.
I made it without the crust (I'm on a low-carb diet). Instead I baked it in individual ramekins (2 of 11 cm diameter, 2 of 9 cm). This worked well.
(edited 6th November 2011) (0) comment (1) useful
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