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Recipe Name: Arbroath Smokie Flan - Scotland Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

6 Scallops
10 Ounce(s) Arbroath smokie fillet
after skinning and
3 Whole eggs
7 Creme fraiche
1 Lemon, juice of
Freshly ground black pepper
lg Red peppers
1 pt Extra virgin olive oil
Sprig rosemary
tb Balsamic vinegar
ts Sea salt
Cloves garlic, mashed
bn Chives
~---------------------OIL--------------------------- : Salt
and ground black pepper Preheat the oven to 180C/350F/gas mark 5. To
prepare the oil, place the peppers in a small frying pan and add 2
tablespoons of olive oil, the sprig of thyme, garlic, sea salt and a
little ground black pepper. Place in the oven and cook for 30-40
minutes, turning occasionally. Remove, place the peppers in a bowl,
cover with cling film and set aside. When cool, skin and de-seed the
peppers and force through a fine sieve into a bowl. Add the vinegar
and whisk in the olive oil. Season to taste and set aside. To prepare
the flan, warm the smokie in an oven at 150C/300F/gas mark 2. This
makes it easier to remove the skin and split the fish in two. Remove
all the bones and put the flesh in a food processor. Puree until
smooth, add the eggs, and puree again. Add the creme fraiche and
process again. Stir in half the lemon juice and season to taste.
Preheat the oven to 150C/300F/gas mark 2. Spoon the fish mixture into
6 well buttered small ramekins. Stand them in a small roasting tin and
pour in boiling water to come halfway up the sides of the moulds.
Cover with greaseproof paper and place in the oven for about 20
minutes, or until set. Remove and keep warm. To roast the scallops,
slice each scallop into 3 equal discs. Lay out and season with a
little salt and lemon juice. In a very hot non-stick frying pan, add
about 5 tbsp of olive oil, place the scallops in and roast very
quickly. When they are a little golden, remove and arrange on 6 warm
plates, 3 on each. Turn out the flans and place in the centre of each
plate. Drizzle a little of the red pepper oil over each and serve.
This dish can be garnished with a few dressed salad leaves and herbs.
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 230
Calories From Fat: 130
Total Fat: 14.4g
Cholesterol: 558mg
Sodium: 213.8mg
Potassium: 278.5mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 2.1g
Protein: 19.1g

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