Ingredientes:
180 – 200g (6 – 8oz) cooked smoked haddock
2 tblsp MCT Oil
30g (1oz) flour
300mls (½ pint) water
1 stock cube
2 hard boiled eggs
Salt and pepper
1 baked 18ch (7") pastry case
Parsley to garnish
Serves: 4-6
Method:
Skin, bone and flake cooked, smoked haddock
Heat oil gently, stir in the flour and cook for 1 minute
Gradually add stock made from the water and the stock cube. Stir well and bring to the boil.
Slice hard boiled eggs and remove the yolks. Chop the white of one egg.
Stir the flaked haddock and chopped egg white into the sauce, season to taste and turn into the prepared pastry case.
Garnish with rings of egg white and sprigs of parsley.
Serve hot or cold.
