GLAZED SMOKED HADDOCK TART, WILD GARLIC, LEMON AND TARRAGON CREAM

WILD garlic is in sheer abundance right now, you can either buy it from your local store or forage it from the north west countryside.

Serves 4

Ingredients: Filling ●●Two tablespoons olive oil ●●One shallot – finely chopped ●●One clove garlic – finely chopped ●●Half small leek – cut into thin slices ●●200ml whipping cream ●●200g natural smoked haddock Hollandaise glaze ●●Three egg yolks ●●One tablespoon lemon juice Assembly ●●Four small flan rings - lined and baked blind until golden Method: 1. For the filling – in a small pan heat the olive oil and sauté the onion and garlic together for about five minutes until softened – stir in the leeks sauté briefly then season to taste. 2. In a separate pan warm the whipping cream, add the haddock and poach gently until it just starts to flake. 3. For the glaze – place the egg yolks in a food processor adding the lemon juice and vinegar. 4. Start the motor running and gradually pour in the hot butter in a steady stream, season to taste. 5. For the wild garlic cream – in a medium sized pan heat the butter and sauté the onion and garlic together for five minutes until softened – add the white wine and reduce by half, add the stock and reduce by half again – finally adding the cream.

Add the wild garlic, lemon and tarragon, blend until smooth, season. 6. When ready to serve – divide the leek mixture between the tart cases, flake the haddock over the leeks adding some of the cooking liquor from the haddock. 7. Spoon over some of the hollandaise and place under a hot grill until a light golden. 8. Place a generous spoon of the wild garlic cream on each plate and quite simply place the tart on top.

ANDREW NUTTER ●●One tablespoon white wine vinegar ●●115g hot butter Wild garlic cream ●●25g butter ●●One small onion – peeled and chopped ●●One clove garlic ●●125ml white wine ●●125ml chicken stock ●●200ml whipping cream ●●Few leaves wild garlic ●●Pinch lemon zest...