Page 20 - Blue Valley News February 2021

RECIPE

CRUSTLESS SALMON AND

PRAWN QUICHE

By Ina Paarman

A real treat! The combination of flavours is excellent. Don’t leave out the
liquid fish stock concentrate, it elevates the quiche to gourmet level.
Serves 4 – 5

YOU WILL NEED • Ina Paarman’s Chilli & Garlic Seasoning
Base • 1 x 25g Ina Paarman’s liquid fish stock,
Soft butter undiluted
125ml day-old breadcrumbs (1 – 2 slices of • 100g smoked salmon ribbons, coarsely
bread) sliced

Filling Pour-over Custard
• 100g baby leeks, finely sliced 3 eggs
• 2,5ml Ina Paarman’s Green Onion 250ml sour cream
Seasoning 2,5ml Ina Paarman’s Lemon & Black Pepper
• 1 bulb fennel (slice bulb finely and reserve Seasoning
some fronds for garnish)
• 15ml canola oil Cheese Mixture
• 15ml butter 30ml Ina Paarman’s White Sauce Powder
• 200g raw small prawns, shelled 125ml grated cheddar or gouda cheese

METHOD
Butter a 24cm flan dish really well with soft Beat the eggs with the sour cream and add
butter and shake fresh breadcrumbs into the Lemon & Black Pepper Seasoning.
dish, so that most of the crumbs adhere to
the bottom and sides. Place the dish in the Mix the White Sauce Powder with the grated
freezer to set the crumbs while making the cheese and sprinkle half of this mixture
filling. evenly over the base of the prepared dish.
Adjust the oven rack to the middle position. Top with the salmon mixture. Pour the egg
Preheat the oven to 170°C. and sour cream custard over the salmon.
Sprinkle the remaining cheese mixture over
Season the sliced leeks with Green Onion the quiche.
Seasoning. Sauté the leeks and sliced fennel
bulb in the oil/butter mixture until completely Bake for ± 35 minutes until set and puffy.
soft. Lightly season the prawns with Chilli
& Garlic Seasoning and briefly stir-fry the Switch off the oven, open the door slightly,
prawns with the leek and fennel mixture. and leave the quiche in the warm oven for a
final 5 minutes.
Remove from the heat.
Serve warm or at room temperature.
Add the undiluted fish stock and coarsely
sliced salmon ribbons. Enjoy! BV

18 • Issue 1 2021 • BLUE VALLEY NEWS