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1
Preheat the oven to 180C/350F/gas mark 5.
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2
To prepare the oil, place the peppers in a small frying pan and add in 2 Tbsp.
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3
of extra virgin olive oil, the sprig of thyme, garlic, sea salt and a little grnd black pepper.
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4
Place in the oven and cook for 30-40 min, turning occasionally.
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5
Remove, place the peppers in a bowl, cover with cling film and set aside.
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6
When cold, skin and de-seed the peppers and force through a fine sieve into a bowl.
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7
Add in the vinegar and whisk in the extra virgin olive oil.
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8
Season to taste and set aside.
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9
To prepare the flan, hot the smokie in an oven at 150C/300F/gas mark 2.
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10
This makes it easier to remove the skin and split the fish in two.
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11
Remove all the bones and put the flesh in a food processor.
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12
Puree till smooth, add in the Large eggs, and puree again.
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13
Add in the creme fraiche and process again.
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14
Stir in half the lemon juice and season to taste.
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15
Preheat the oven to 150C/300F/gas mark 2.
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16
Spoon the fish mix into 6 well buttered small ramekins.
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17
Stand them in a small roasting tin and pour in boiling water to come halfway up the sides of the moulds.
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18
Cover with greaseproof paper and place in the oven for about 20 min, or possibly till set.
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19
Remove and keep hot.
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20
To roast the scallops, slice each scallop into 3 equal discs.
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21
Lay out and season with a little salt and lemon juice.
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22
In a very warm non-stick frying pan, add in about 5 tbsp of extra virgin olive oil, place the scallops in and roast very quickly.
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23
When they are a little golden brown, remove and arrange on 6 hot plates, 3 on each.
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24
Turn out the flans and place in the centre of each plate.
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25
Drizzle a little of the red pepper oil over each and serve.
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26
This dish can be garnished with a few dressed salad leaves and herbs.
