Smoked fish tart with a parmesan crust recipe And Books

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Smoked fish tart with a parmesan crust recipe and books

So you would like to know how to make Smoked fish tart with a parmesan crust recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

smoked fish tart with a parmesan crust
delia smith

for the pastry:
25g finely grated Parmesan (Parmigiano Reggiano)
110g plain flour plus a little xtra for dusting pinch of salt
25g softened lard
25g softened butter little cold water

For the filling:
225g undyed smoked haddock (skinned raw weight)
110g kipper fillet (skinned raw weight)
250g smoked salmon trimmings
55ml milk
1 bay leaf
pinch of ground mace
2 large eggs plus 2 egg yolks
little ground nutmeg
200ml creme fraiche or double cream . dessertspoon salted capers or capers in vinegar well rinsed and drained
cocktail gherkins (cornichons) finely chopped
freshly milled black pepper

19cm diameter fluted quiche tin with a emovable base 3cm deep very lightly buttered
small solid baking sheet

Sift the flour with the pinch of salt into a large bowl holding the sieve up high to give them a good airing.
Add the lard and butter and using only your fingertips lightly and gently rub the fat into the flour again lifting the mixture up high all the time to give it a good airing.
When everything is crumbly add the Parmesan and then sprinkle in some cold water about 1 tablespoon.
Start to mix the pastry with a knife and then finish off with your hands adding more drops of water till you have a smooth dough that will leave the bowl clean.
Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes.
Meanwhile preheat the oven to gas mark 5 /375F/190C and pop the baking sheet in to preheat on the centre shelf.
After that roll the pastry out into a circle on a surface lightly dusted with flour and as you roll give it quarter turns to keep the round shape rolling it as thinly as possible.
Transfer it rolling it over the pin to the tin. Press it lightly and firmly all over the base and sides of the tin easing any overlapping pastry back down to the sides as it is important not to stretch it too much.
Trim the edges and press the pastry up about 5mm above the rim of the tin all round.
Prick the base all over with a fork and after that brush some of the beaten egg for the filling all over the base and sides.
Place the tin on the baking sheet and bake it for 20 to 25 minutes or until the pastry is crisp and golden.
Check halfway through the cooking time to make sure that the pastry isnt rising up in the centre.
If it is just prick it again a couple of times and press it back down again with your hands.
When the pastry is cooked remove the tin from the oven and lower the temperature to gas mark 3 325F /170C.
For the filling put the haddock and kipper in a medium sized saucepan along with the milk bay leaf and mace.
Bring it up to simmering point cover with a lid and poach gently for about 2 minutes then remove the fish from the milk.
Discard the bay leaf; but reserve the milk.
Lightly whisk the eggs and egg yolks together with a seasoning of black pepper and nutmeg but no salt as the fish will be fairly salty.
Heat the reserved milk whisking in the creme fraiche or double cream.
When it has come to simmering point pour it over the beaten eggs whisking well.
Divide the cooked haddock and kipper into flakes about 10mm in size and arrange them in the cooked pastry case along with the smoked salmon trimmings.
Scatter the capers and gherkins all over and slowly pour half the cream and egg mixture in
allowing the liquid to settle between each addition.
Place the baking sheet in the oven gradually add the remainder of the filling and cook for 30 to 35 minutes or until the surface is golden brown and feels firm in the centre.
When you have removed it from the oven let it rest for 10 minutes then ease it away from the edges using a small knife and place it on a suitable sized jar which will allow you to carefully ease the sides away.
Slide a palette knife or wide fish slice underneath and ease the tart carefully on to a plate or board ready to serve or simply cut it into portions straight from the tin base.

This tart is not as wobbly as the previous one as it has a substantial amount of filling. The various smoked flavours of the fish are quite sensational partnered with the hint of piquancy in the gherkins and capers.

This Recipe Serves 6 as a starter or 4 as a main course


We truly hope you will like this American recipe, and enjoy your tasty Smoked fish tart with a parmesan crust recepie. Check out these great recipe books and learn how to make Smoked fish tart with a parmesan crust!
View Recipe Books - Smoked Recipe

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