Description:
Quiche with fish, fennel and tomato
Ingredients:
- 10 Pidy Trendy Round Neutral
- 500g fillet of perch
- 500g fillet of sea bass
- 2 fennel bulbs
- 2 shallots cut into rings
- 250g sliced sundried tomato
- 5dl cream
- 6 eggs
- Pepper, salt and ground paprika
- ½ bunch of finely chopped dill
- Olive oil
- Dice the fish fillets and poach them in salted water. Drain.
- Cut the fennel into dices and sauté in olive oil, with the sliced shallot, pepper and salt. Add the sliced sundried tomato.
- Fill the quiches with this mixture up to the half and add the drained diced fish.
- Mix the cream with the eggs, cut dill, pepper, salt and paprika powder.
- Top the quiches with this mixture and place into a preheated oven for 15 minutes at 180°C.
- Decorate with some fennel, sundried tomato and dill.