Montgomery cheddar pastry
Blend cheddar in food processor until smooth
Combine the flour, salt and cayenne
Work fats into the flour
Knead until a smooth dough is formed
Chill, roll out 5mm thick
Cut 85mm discs, line 70mm greased tart rings
Line with baking beans, freeze
Preheat oven to 200 degrees
Cook from frozen 200 degrees 10 minutes
Down to 180 degrees for 10 minutes
Remove baking beans, cook uncovered for 5-10 mins until golden
Smoked bacon and Lyonnaise onions
Slice your onions nice and fine and place into a heavy base pan with a pinch of salt
Slowly cook out the onions and all of the juices until the onions have taken on a deep golden brown and are very soft and tender, now finish with sherry vinegar.
When your onions are cooking in a separate pan add your bacon lardons and cook until crispy, once cooked drain on a paper cloth
Now finish your onions by adding the bacon and mixing through well, then add the crème fraiche and finish with the herbs
For acidity add a little lemon juice to finish
The onions and bacon are ready to be dressed into the tart case
Confit Egg yolk
Cook the egg yolk sous vide at 67 degrees, approximately 25 minutes
Pass through a fine drum sieve, season with salt, decant into a piping bag
To assemble
Poach the haddock portions in the clarified butter for 8 minutes
Place the tart case onto the plate and fill the case with the smoked bacon and Lyonnaise onions then pipe a nice about a teaspoon worth of confit egg yolk in to the center of the onions
When the haddock is cooked place onto a paper towel and finish with chopped chives then place this on top of your onions and egg yolks
Finish with a generous amount of caviar onto the middle of the haddock then sauce around the caviar covering the haddock with the blitzed haddock sauce