Sophia Lindop’s Herbed Haddock & Crème Fraîche Timballo
Sophia Lindop excelled herself last year by producing two cookery books. There are always exciting things going on in her kitchen, especally when she is entertaining tourists to Cape Town who have the chance, Chez Lindop, to eat some good Cape Food and drink some of our finest wines. This wonderful timballo is a fine example of what goes on in Sophia’s kitchen.
Serves 10 to 12
Difficulty – cumbersome
Preparation time – 30 minutes
Baking time – 30 minutes
100 g bucatini
Olive oil to toss the pasta in
170 – 200 g haddock, skinned and chopped up
250 g crème fraîche
10 g chives, finely chopped
10 g dill, finely chopped
3 whole eggs, beaten
Salt and pepper to season
A sprinkling of nutmeg
100 g coarse breadcrumbs
25 g butter (plus a little extra to brush the baking paper)
Wild rocket to serve
Bring the salted water to the boil. Cook the bucatini for 10 minutes, using a fork to ensure that the pasta does not clump together. Drain and toss in very little olive oil – if too oily it will be harder to prepare the tart base. Set aside to cool.
Preheat the oven to 180°C.
Spray a 25cm spring-form tin with non-stick spray. Place the bucatini strands in the bottom, in tight circles, starting on the outside, and working your way to the middle. Set aside and prepare the filling.
Mix the crème fraîche, chives, dill and eggs in a bowl until smooth. Season with salt and pepper and add the nutmeg. Gently add the haddock to the mixture.
Cut out a circle of baking paper the size of the tin. Mix the butter into the breadcrumbs and use a little extra butter to generously brush one side of the baking paper. Pour the filling onto the pasta base, top with the breadcrumbs, and place the buttered circle of baking paper on top.
Place in the oven and bake for 30 minutes. Remove and allow to cool slightly. Open the tin and remove the sheet of paper. Place a round platter on top of the tart and carefully flip over so that the breadcrumbs are on the bottom. Carefully remove the metal base of the spring-form tin.
Top with wild rocket and serve warm.
Michael’s wine recommendation – CLICK HERE