Haddock quiche

Preheat oven to 180 &degC.
Plunge the poppadums into boiling water for a few seconds to make them pliable.
Line six individual foil tartlet tins with a poppadum.
Steam the fish and flake.
Fry the onion in the butter, add the flour and mix.
Add the milk, stirring continuously until the sauce thickens.
Add the fish, season and cool.
Add the eggs and spoon the mixture into the poppadum shells.
Sprinkle with breadcrumbs and Parmesan.
Bake for 15 to 20 minutes or until set.
Serve with red pepper sauce:
Roughly chop 2 red peppers and saut&eacute in a little oil until soft, along with a few garlic cloves.
Season with salt and pepper and add about 50 ml olive oil and 25 ml verjuice (green grape vinegar).
Process in a food processor until blended but still fairly coarse.