Smoked Haddock Fan

wholemeal pastry made with 175 g/6 oz flour
225 g/8 oz smoked haddock fillets
150 ml/1/2 pint water
juice of 1 lemon
25 g/1 oz polyunsaturated margarine
1 small onion, peeled and chopped
50 g/2 oz button mushrooms, wiped and sliced
2 eggs, beaten
3 tablespoons single cream
100 g/4 oz cottage cheese
1 tablespoon chopped parsley
salt
freshly ground white pepper
25 g/1 oz grated Parmesan cheese
Garnish:
parsley sprig
tomato slices

Roll out the pastry dough on a lightly floured surface and use to line a 20 cm/8 inch flan ring placed on a baking sheet. Prick the base lightly with a fork, cover with foil or greaseproof paper, then weigh down with baking beans or rice. Bake blind in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 15 minutes, then remove the beans or rice and the foil or paper.

Meanwhile, put the fish in a pan with the water and half the lemon juice and poach gently for 15 minutes until the fish is tender. Drain off the water, then flake the fish into a bowl, discarding the skin and any bones.

Melt the margarine in a pan, add the onion and mushrooms and fry gently for 3 minutes, stirring occasionally. Add to the fish, and mix well, then spread the mixture in the flan case.

Put the eggs, cream, cottage cheese, parsley, remaining lemon juice and salt and pepper to caste in a bowl. Beat well and pour over the fish. Sprinkle with the Parmesan cheese.

Bake in a preheated moderately hot oven (190'C/375 °F, Gas Mark 5) for 40 minutes. Garnish with the parsley sprig and tomato slices, and serve hot.

SERVES 4