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Herbed Fish Tartlets

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Ingredients

Adjust Servings:
1 1/4 cups flour
3 ounces cold butter, cubed
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
3/4 cup grated cheddar cheese
3 - 4 tablespoons really cold water
some oil or melted butter, for greasing the baking tins
14 ounces white fish fillets
2 green onions, finely chopped
2 tablespoons fresh parsley, finely chopped
1/2 cup grated cheddar cheese
2 eggs
1/2 cup cream

Nutritional information

327.7
Calories
190 g
Calories From Fat
21.2 g
Total Fat
12.6 g
Saturated Fat
144.3 mg
Cholesterol
231.7 mg
Sodium
16.1 g
Carbs
0.7 g
Dietary Fiber
0.4 g
Sugars
17.7 g
Protein
1095g
Serving Size

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Herbed Fish Tartlets

Features:
    Cuisine:

    I didn't use white fish fillets for this, but some leftover poached salmon and some smoked trout - it was a great flavour-combination, with the smoked trout giving it something 'special'. The crust is very special too.

    • 105 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Herbed Fish Tartlets, This is a nice starter for 8 or a main course for 4, then serve a salad with it You can make most of the recipe in advance, up to the point to flaking the fish This is also very nice with smoked cod or haddock Can be made as one large tart, use a 9 inch round tin, you might have to give it a longer baking time You will need 8 tartlet tins of approx 5-inch each , I didn’t use white fish fillets for this, but some leftover poached salmon and some smoked trout – it was a great flavour-combination, with the smoked trout giving it something ‘special’ The crust is very special too , This is a nice starter for 8 or a main course for 4, then serve a salad with it You can make most of the recipe in advance, up to the point to flaking the fish This is also very nice with smoked cod or haddock Can be made as one large tart, use a 9 inch round tin, you might have to give it a longer baking time You will need 8 tartlet tins of approx 5-inch each


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    Steps

    1
    Done

    Grease the Baking Tins.

    2
    Done

    Sift the Flour Into a Mixing Bowl; Add the Butter and Using Your Fingers Make It Into Crumbly Dough.

    3
    Done

    Add the Herbs and the Cheese, and Then Almost All of the Water, Knead Until You Have Firm Dough, If Necessary Add More Water.

    4
    Done

    Knead the Dough on a Floured Surface Until Smooth.

    5
    Done

    Wrap in Plastic, Put in the Fridge For 15-20 Minutes and Let It Rest.

    6
    Done

    Preheat Oven to 410 Degrees F.

    7
    Done

    Divide the Dough in 8 Pieces, Roll the Dough Out to Fit the Baking Tins, Trim the Dough Around the Rim Put Some Baking Parchment, Cut in Circles, on the Dough, Fill With Ceramic Baking Beans or Normal Dried Beans or Rice, and Bake Them For 10 Minutes Take Them Out of the Oven, Remove the Beans and the Paper Then Put Them Back in the Oven and Bake For Another 10 Minutes.

    8
    Done

    Take Them Out and Let Them Cool.

    9
    Done

    Poach the Fish in Some Water, 3 to 5 Minutes (but Longer If the Fish Fillets Are Thick) Remove from the Pan and Cool.

    10
    Done

    Flake or Mash the Fish, Divide Over the Tins, Sprinkle With the Onion, Parsley and Cheese.

    11
    Done

    Mix the Eggs With the Cream, and Pour Over the Fish.

    12
    Done

    Bake For 15 to 20 Minutes Until the Tartlets Have Firmed Up and Are Golden Brown.

    13
    Done

    Serve With Some Halved Cherry Tomatoes and Herb Sprigs.

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    Dylan Carter

    Culinary ninja skilled in the art of creating delectable dishes with precision and speed.

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