MMMMM----------------------------OIL--------------------------------- 3 lg Red peppers 1/4 pt Extra virgin olive oil 1 Sprig rosemary 1 tb Balsamic vinegar Salt and ground black pepper 1 ts Sea salt 2 Cloves garlic; mashed 1 bn Chives 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.
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|Serving Size: 1 Serving (1232g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 680 (58%)|
|Amt Per Serving||% DV|
|Total Fat 75.6g||101 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 3202.2mg||985 %|
|Sodium 1198.2mg||41 %|
|Potassium 1452.7mg||38 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 14.4g|
|Protein 110.8g||158 %|
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Calories per serving: 1174
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