Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
A lovely quick dish to throw together when you’re in a rush. You’re really just steaming the fish in it’s own juices and these smoky flavours!
Preheat the oven to 180 degrees.
Lay 2 large squares of either greaseproof paper, or tin foil, on a surface. Place a fillet of fish on each.
Mix together the yoghurt and chilli paste. Spread half of this mixture on top of each salmon fillet, covering well. Turn the edges of the paper or foil up to prevent the liquids escaping, then pour half the coconut milk, lime juice and herbs in to each parcel.
Seal the parcels by pulling the edges of the paper or foil up and turning them down together. The foil is very easy to just squeeze and seal but you may need to tie the paper with string. Make sure they are well sealed as you want all the steam and juices to stay firmly inside.
Place the parcels side by side in a deep roasting tin and place in the oven for 10-15 minutes, depending on the thickness of the fillet or loin. If in doubt check after 10 minutes as the worst thing you can do to fish is over cook it.
Remove from oven and serve immediately.