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Cod and Parsley Flan


  • For the pastry

  • 225g/8oz plain flour

  • a pinch of salt

  • 100g/4oz butter

  • 1 egg yolk

  • 3 tbsp iced water

  • For the cod

  • 4 cod fillets, each about 175g/6oz, skinned and any pin bones removed

  • 1 bay leaf

  • freshly ground black pepper

  • 1 teaspoon English mustard

  • 600ml/1 pint milk

  • For the filling

  • 4 egg yolks, plus 1 whole egg

  • 125ml/4fl oz double cream

  • 100g/4oz mature cheddar cheese, grated

  • a dash of Worcestershire sauce

  • a bunch of fresh parsley, finely chopped

  • 60g/2oz sun-dried tomatoes, drained, patted dry and finely chopped


  • 1.

    Sift the flour and salt into a bowl, then rub in the chopped, softened butter, followed by the egg yolk and iced water.

  • 2.

    Knead lightly until smooth.

  • 3.

    Chill the pastry while you make the filling.

  • 4.

    Preheat the oven to 200C/400F/Gas 6.

  • 5.

    Place the cod fillets in a pan, add the bay leaf, a twist of black pepper and the mustard.

  • 6.

    Pour over the milk, bring just to the boil and simmer gently for three minutes.

  • 7.

    Remove from the heat and leave to cool to room temperature.

  • 8.

    In a bowl, whisk the egg yolks and whole egg until well beaten.

  • 9.

    Add the cream, cheese, salt and pepper, and a dash of Worcestershire sauce.

  • 10.

    Flake in the cod and gently stir in the cooled milk, followed by the parsley and sun-dried tomatoes.

  • 11.

    Allow to cool and then chill for 30 minutes.

  • 12.

    Roll out the pastry and use to line a 30cm/12in flan ring.

  • 13.

    Prick the base of the pastry case with a fork. Line the pastry case with baking paper, cover with baking beans or dried beans and bake blind in the preheated oven for 15 minutes.

  • 14.

    Remove the beans and paper and return to the oven for a further five minutes to finish cooking the base. Reduce the oven setting to 180C/350F/Gas 4.

  • 15.

    Allow the pastry case to cool a little, then pour in the filling and bake in the oven for about 30 minutes, until risen and golden brown.

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