This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Smoked haddock and leek fondue tartines
These tartines are built up with layers of leek fondue, sliced raw mushrooms and smoked haddock, then popped in the oven for a few minutes.
49 K 3.7/5 (3 reviews)
35 min.
Easy
6.30 €
4 tartines
5 IngredientsLast modified on: May 10th 2023
For 4 tartines, you will need:
- 1
150 g smoked haddock - 2
100 g mushrooms - 3
1 tablespoon lemon juice - 4
4 slices bread - 5
200 g leek fondue - Total weight: 665 grams
Times for this recipe
Preparation: 25 min.
Cooking: 10 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 5 min.
Cut 4 slices bread. It is not essential, but much better, to toast the bread before assembling the tartines. Then arrange the slices on a sheet of cooking parchment laid on a baking sheet.
Preheat the oven to 390°F (200°C)
Preheat the oven to 390°F (200°C)
Stage 4 - ⌛ 2 min.
Spread a layer of leek fondue on each slice.
Stage 5 - ⌛ 2 min.
Then add some mushrooms.
Stage 6 - ⌛ 2 min.
And top with the haddock.
Stage 7 - ⌛ 10 min.
Put in the oven for 5 to 10 minutes.
Stage 8
Serve hot or warm.
Remarks
You can use another smoked fish instead of the haddock, if you prefer.
Keeping: Serve straight from the oven.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 370 RDI=140 % | 2,500 RDI=240 % | 340 RDI=50 % | 870 RDI=40 % | 3,650 RDI: 40 % |
| Per 100 g | 60 RDI=20 % | 380 RDI=40 % | 50 RDI=8 % | 130 RDI=7 % | 550 RDI: 7 % |
| Per tartines | 90 RDI=40 % | 620 RDI=60 % | 90 RDI=10 % | 220 RDI=10 % | 910 RDI: 10 % |
How much will it cost?
- For 4 tartines : 6.30 €
- Per tartines : 1.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Leek fondue
You can get more informations, or check-out other recipes which use it, for example: Ramekins of duchess potatoes, Scallops with fondue of leeks, Croque-monsieur gourmand, Scallop and leek pancakes, Baked leek and Camembert slices, ... See them all 6
Smoked haddock
Like these other recipes: Cream of cauliflower soup with smoked haddock , ... See them all 1
Bread
You can get more informations, or check-out other recipes which use it, for example: Panzanella, Salad lyonnaise, Polpete, Shiro-goma salad, Bistro-style beetroot salad, ... See them all 76
Other recipes you may also like
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts. August 1st 2018125 K 30 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017436 K3.5 15 min.
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to. August 3rd 2012139 K4.3 10 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011199 K4.4 1 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024451 K4.3 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.