Ingredients
Preparation
- Preheat the oven to 200°C.
- Line a pie dish with baking paper, cover the pastry with another layer of baking paper and fill with baking beans. Bake in the oven for 15 minutes.
- Dilute the fish stock and bring to a boil, add the saithe, and cook for 10 minutes, then drain.
- Grate the cheese and mix with the eggs and crème fraiche.
- Scrub and rinse the potatoes and cook them for 20 minutes in a steamer or boil for 20 minutes in lightly salted water.
- Peel and chop the red onions. Rinse and cut the spring onions in half lengthways. Wash and dry the basil then pluck the leaves and chop them.
Remove the tart base, place it on the baking tray and remove the baking beans and paper. - Spread the fish and vegetables over the base together with the mix of egg and milk. Bake for a further 10 minutes.
- When the tart is done, sprinkle with the chopped basil and serve hot with the crème fraîche.
Cooking tip: Don't peel the potatoes - the skin is edible and rich in vitamins. If needed, you can substitute the crème fraîche for soft cream cheese with herbs.