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    The Lighthouse's Smoked Haddock Custard with Parma Ham Salad

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    The Lighthouse's Smoked Haddock Custard with Parma Ham Salad

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 6


    • Softened butter for greasing
    • 150ml whole milk
    • 2 bay leaves
    • 225g undyed smoked haddock
    • 1 tbsp snipped fresh chives
    • 142ml pot double cream
    • 3 large egg yolks
    • salad
    • 2 tbsp lemon juice
    • 2 tbsp olive oil
    • 1 tbsp Dijon mustard
    • 100g bag Continental salad leaves
    • 6 slices Parma ham


    1. Preheat the oven to 170°C, gas mark 3. Butter and baseline six 75ml ramekins with discs of baking parchment. Simmer the milk, bay and fish for 5 minutes. Strain, discarding the bay but retaining the milk. Skin and flake the fish; place in the ramekins with the chives. Whisk the milk with the cream and egg yolks and season. Divide between the ramekins and place in an oven-proof dish half full of hot water.
    2. Cook in the oven for 25-30 minutes till just set. Allow to cool slightly, then run a knife round the edges to loosen. Fry the Parma ham till crisp. Whisk together the lemon, oil and mustard and coat the salad. Divide on to plates and turn out the custards on top. Scatter with the crisp ham.

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