There’re many reasons for starting to write my blog also in English. One of them is that my often used ingedients are not available in Hungary at all. To me it doesn’t make sense to write a recipe with elements not offered in any supermarket. Smoked haddock is not on the list in Hungary at all. Since I have tasted here I usually cook or bake once a week for my family. I can always buy a fresh one on the market at my favorite fishmonger who supplies yellow and natural, too. Both of them are delicious!
For this menu undyed is preferable. 

The main recipe is based on Rick Stein’s fish and seafood recipes. I’ve twisted it a little, I replaced the lard with butter in pastry, it’s healthier, isn’t? 

Serves 6-8

Ingredients:

Make the pastry first: put the flour and salt into a food processor or mixing bowl. Add the diced chilled butter. Work together  for a few minutes and then add 2 tablespoon water. If the mixture doesn’t come together add 2 more tbsp water. Wrap the pastry into cling film and chill in the fridge for half an hour. 

Meanwhile make the filling: melt the butter in a pan and then stir in  the sliced leeks. Cook gently uncovered and sometimes stir. It can takes for 15 minutes. Put some water in a pan with the bay leaves on high heat and bring to boil. Add the fish and simmer for 4 minutes. Lift the fish out and leave to cool to room temperature.

Preheat oven to 180 C. Roll out the pastry on a floured surface and shape a circle that cover your bottom-loose tin. Prick the base with fork on some points, and the cover with baking paper and baking beans. Bake blind for 15 minutes. Remove the baking beans and bake for 5 minutes more. 

Meanwhile remove the skin of fish, and tear into flakes. Add to the leek, season with half of chopped chives. Pour over the blind baked pastry. Beat the eggs with cream, grated parmesan and the remaining chopped chives and pour over the leeks and haddock. Bake for 30-35 mins or just set and lightly golden. Serve warm or room temperatured.