Ingredients

• 4 spring onions
• 1 small bulb of fennel
• 2 smoked haddock fillets
• cereal bowl of cooked tagliatelle (250g cooked weight)
• milk (250ml)
• double cream (125ml)
• 4 eggs
• handful of grated gruyiere cheese
• handful of fresh parsley, chopped
• few sprigs of fennel fronds (or dill)
  
  

Recipe

preheat the oven to 180°C.
pour the milk, cream and eggs into a large bowl with the cheese and some seasoning.
whisk until evenly combined.
slice the spring onions and fennel as finely as possible, then fry in an oven-proof saucepan with a shot of oil for 5 minutes.
wash and finely chop the fennel fronds.
stir the half cooked fennel, cooked and drained pasta and parsley into the milk mixture.
wipe the frying pan clean and return to the hob to heat up.
pour all the ingredients into the pan and then break up the fish and scatter on top.
place it into the oven to bake for 30-40 minutes until set all the way through and golden on top.
leave to cool in the pan for 15 minutes, then turn out onto a plate (and invert it onto another).
serve with a salad, or wait until completely cold and cut up for a packed lunch treat.

serves 6