Heat oven to 200C/180C fan/ gas 6.
Divide the pastry into 4, thinly roll
out each piece, then cut out 4 circles
big enough to line 4 x 12-14cm tartlet
tins. Press the pastry into the sides of the
tin and trim the edges with a knife.
Place in the fridge to cool for 10 mins,
then prick the base and line each tartlet
with baking parchment and baking
beans. Bake for 15 mins on a baking
sheet, remove the beans and paper,
cook for 10 mins more until golden,
then remove from the oven.
While the pastry is cooking, place
the haddock in a medium saucepan
with the milk. Season the milk with
a little black pepper, place on the heat and
bring to a steady boil. Turn off the heat,
then set aside until cool enough to handle.
Remove the fish from the milk and strain
the milk into a jug.
To make the sauce, wipe out the
haddock pan and place back on
the heat with the butter. When the
butter has melted and is starting to sizzle,
stir in the flour and cook until combined
to a sandy consistency.
Gradually stir in the poaching milk,
stirring well after each addition, then
gently simmer over a low heat for 5 mins
until you have a smooth white sauce.
Take the sauce off the heat, then stir in
Break the haddock into large
flakes into a bowl and discard
the skin and any bones. Tip the
egg yolks and mustard in with the
haddock, then stir in the cheese sauce.
Divide the filling between the
tartlet cases, then bake for
20 mins until the filling is puffed up
and golden brown like cheese on toast.
Leave the tarts to cool slightly while you
get the rest of the ingredients ready.
To serve, poach 4 eggs (see video link, above).
Gently melt the butter in a small saucepan, then
add the chives. At the last minute, lightly
toss the spinach leaves with a drizzle of
oil and a sprinkling of coarse sea salt,
then you’re ready to plate up.
To plate up like a professional,
overlap the spinach leaves
around the plate in a petal
formation. Sit the tartlet on top of the
spinach in the middle of the plate.
Gently place a poached egg in
the centre of each tartlet.
Spoon some chive butter over
each egg and serve straight away.