LOW CARB HADDOCK & RICOTTA TART
Prep time
Cook time
Total time
A Tony & Giorgio adapted recipe that will make you smile with joy. Truly scrumptious and very filing.
Author: Antya
Recipe type: Main Courses
Cuisine: Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 6 servings
Ingredients
- 1 quantity of QK Low Carb Nut-Free Pie Crust - pre baked (in a 25cm ⌀ x 5cm ↓ pie dish) and cooled
- 200g frozen baby spinach leaves (100g once thawed and water squeezed)
- 360g smoked haddock fillet (230g net weight after poaching and removing skin)
- 200ml whole milk
- 3 large eggs
- 250g ricotta cheese
- 250g double cream
- 1 garlic clove
- 70g freshly grated Parmigiano Reggiano cheese
- ⅛ tsp cayenne pepper
- 1 tsp fine Himalayan pink salt
- ⅛ tsp ground white pepper
Instructions
- thaw the frozen spinach, then squeeze dry, chop and set aside.
- place smoked haddock in a pan and cover with milk; bring to the boil and simmer for 3-4 minutes, until the fish is just cooked; drain, discarding the milk, and set aside.
- pre-heat oven to 190°C static.
- in a large pyrex mixing bowl or similar, mix together eggs, ricotta, cream, Parmesan, minced garlic, cayenne pepper, white pepper and salt.
- roughly flake the fish and fold it gently into the ricotta mix with the chopped spinach.
- fill the pastry case with the mixture and bake for 30-35 minutes, until golden and firm to the touch.
- allow to cool a little before slicing.
Notes
Wrap foil around the crust edge so it doesn't burn.
You can freeze unused portions, or consume them within 3 days if kept refrigerated.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales.
You can freeze unused portions, or consume them within 3 days if kept refrigerated.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales.
Nutrition
Serving: ⅙th slice Calories: 633 Fat: 51g Net Carbs: 5.3g Protein: 30g
Recipe by Queen Keto at https://queenketo.com/low-carb-haddock-ricotta-tart/