Smoked halibut horseradish cream luckwarm quiche and oriental veggies.
by:
A nice snack or starter
ingredients
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serves: 8
600 g smoked halibut or hadock
120 g Gruyère cheese
1 leaf of puff pastry
1/2 l milk
250 g tofu cheese
4 eggs
1 chinese cabbage
100 g rocket salad
500 g shii-take
1.5 dl cream
Chickenstock pasta
1/4 l sunflower oil
Horseradish
Servings Per Recipe: 8
Amount per Serving
Calories: 641
- Total Fat: 50.2 g
- Saturated Fat: 10 g
- Trans Fat: 0 g
- Cholesterol: 167.7 mg
- Sodium: 906.6 mg
- Total Carbs: 13 g
- Dietary Fiber: 2.4 g
- Sugars: 5.6 g
- Protein: 36.7 g
preparation
1. Quiche
2. Cut the chinese cabbage in large pieces and simmer short in a bit of sunflower-oil (short wok)
3. Put the veggies in a large flat plate so they can cool down quickly.
4. Cut the tofu in small dices (1cm/1cm).
5. Make ½ l of chickenstock with 10g of chickenstock pasta and let it boil well.
6. Cut the stems of the shi-take and cut them in 4 or 8 parts (depending the size).
7. Put the parts of the chi-take in the boiling stock ad some salt if necessary en let boil for 5 min. Take out and let them cool down
8. Take a bakingtin and put some puff pastry in the bottom ( first grease the tin) prick the bottom of the pastry so it will not get to fluffy.
9. Make a mixture of ½ l of milk, 4 eggs and the gruyere cheese some peper and salt
10. Arrange the shi-take, chinese cabbage on top of the puff and fill up with the egg mixture until the tin is filled.
11. Put the quiche in to the preheated (180°) oven and bake for 20-25 min.
12. Check regulary until it is baked golden brown.
13. When done take out of the oven and let cool down until luckwarm
14. Halibut
15. Cut the halibut in fine slices put in the fridge
16. Wash the rucola salad in cold water and let it drain.
17. Horseradish cream
18. Beat the cream half and add the horseradish at the last instance don’t exaggerate the horseradish taste
19. Finish:
20. Take a cold plate, put some rucola,
21. Put the quiche on top, make sure you can see the rucola after putting the quiche .
22. Finish with some horse radish cream.
23. Serve luckwarm.
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