- 250g smoked marlin
- 1 sheet of shortcrust pastry
- 5 eggs
- 500mL semi-skimmed pasteurised milk
- 100g grated pasteurised cheese
- 2 knobs of butter
- 2 onions
Preheat your oven to 180°C.
Peel and thinly slice the onions. In a frying pan, fry the fish in a little butter.
Lay out your pastry base on the pie dish and prick it with a fork so that it does not rise during baking.
Spoon the onions onto the pastry base, and then add the crumbled smoked fish.
In a large bowl, mix the milk, eggs, grated cheese and the finely chopped herbs.
Season with salt and pepper.
Carefully pour the cream into the dish.
Bake at 200°C for 30 minutes. Serve with a carefully washed green salad.