Smoked Smoked sea bream quiche

Preparation:  60 minutes
Difficulty:  
Number of persons:  2

SmokedSmoked sea bream quiche

Ingredients for two persons:

• 300 g Cromaris smoked sea bream fillets
• 250 g coarse flour
• 125 g butter
• 50 g black olives, pitted
• 60 g hard cheese (you can use parmesan or even goat cheese)
• 1 handful fresh basil leaves
• 200 g sour cream
• 3 eggs
• salt and pepper, to taste
• 3 tbsp water
• 1 tbsp olive oil
 
Method:
Put the flour, salt, and cold butter cut into small cubes in an electric food processor. Use short pulses to chop the butter into fine pieces and mix it with flour. Add a couple of tablespoons of cold water and make shortcrust pastry dough using the pulsing option of the electric food processor again. Wrap the finished dough in cling film and let it cool in the fridge for at least 30 minutes. Pull the skin from the smoked sea bream, but don’t discard. Shred the meat into smaller pieces using your fingers. Watch out for any bones in the fillets during this process and remove them immediately to avoid having them end up in the quiche. There shouldn’t be many bones, but you may find a few, so remove them during this step. Finely chop the olives and basil leaves, and grate the hard cheese using a grater. Mix all the ingredients in a deep bowl together with the smoked sea bream. Mix well the sour cream with 3 whole eggs and some salt and pepper. Take the shortcrust pastry dough out of the fridge and after leaving it at room temperature for a couple of minutes, roll it out on a lightly floured surface. Shape it to fit the cake mold you decided to use to bake the fish quiche. First, blind bake the plain shortcrust pastry for 10-15 minutes at 200 degrees. Then, take it out of the oven and add the sea bream, olive, cheese and basil filling. Lastly, pour the mixture of sour cream and eggs over it and bake for an additional 20-30 minutes.

Note:
You can decorate the finished quiche with crisps made from the leftover sea bream skin. The crisps are made by frying the fish skin in hot olive oil until it becomes crispy. The author of this recipe is Darko Kontin from the Darkova web kuharica blog. You can find his other recipes at www.kuharica.kontin.info

Preparation time: 15 min
Cooking time: 45 min

 

Darko Kontin