Quiche with fish, fennel and tomato

  • 10 Pidy Quiches Ø 11cm
  • 500g fillet of perch
  • 500g fillet of sea bass
  • 2 fennel bulbs
  • 2 shallots cut into rings
  • 250g sliced sundried tomato
  • 5dl cream
  • 6 eggs
  • Pepper, salt and ground paprika
  • ½ bunch of finely chopped dill
  • Olive oil
  • Dice the fish fillets and poach them in salted water. Drain.
  • Cut the fennel into dices and sauté in olive oil, with the sliced shallot,pepper and salt. Add the sliced sundried tomato.
  • Fill the quiches with this mixture up to the half and add the drained diced fish.
  • Mix the cream with the eggs, cut dill, pepper, salt and paprika powder.
  • Top the quiches with this mixture and place into a preheated oven for 15 minutes at 180°C.
  • Decorate with some fennel, sundried tomato and dill.