Fish pie tart with minted pea salad
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Serves 4-6
·
Prep 30 mins
·
Cook 1 hr
Ingredient
For the tart
·
500g pack shortcrust pastry (or make your own, see below)
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1 egg yolk and 3 whole eggs 250g/9oz piece undyed sustainably
sourced smoked haddock
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250g/9oz chunky unsmoked fish (I used sustainably sourced cod)
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200ml tub crème fraîche
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½ pack chives, snipped grating of fresh nutmeg
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Handful of cooked sustainably fished large prawns, defrosted if
frozen
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25g/1oz sharp cheddar or similar cheese, grated
Unsmoked fish
For the salad
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250g/9oz frozen petis pois
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2 x 80g bags baby leaf salad with pea shoots in the mix
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small pack mint, leaves picked 2 shallots, finely chopped
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½ tsp sugar
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2 tbsp red wine vinegar
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2 tbsp extra virgin olive oil
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1 heaped tsp wholegrain mustard
Recipe
1.
Roll the pastry till it’s thicker than a coin, and big enough to put a
23cm fluted tart tin with some excess. Line the tin with the pastry, trim off
the excess with a roll of the rolling pin, then prick the base all over with a
fork. Chill for 15 mins. Heat oven to 200C/180C fan/gas 6. Line the pastry with
a sheet of over-hanging foil and press it into the corners of the tin. Fill
with baking beans, lift onto a baking sheet and bake for 25 mins until the
pastry feels firm. Remove the foil and beans, and bake for another 5 mins until
biscuity. Beat the egg yolk and brush it all around the inside of the case.
Bake for another 5 mins until golden and lacquered. Turn the oven down to
180C/160C fan/gas 4.
2.
Meanwhile, prepare the fish and filling. Put the fish on a plate, cover
with cling film and microwave on High for about 4 mins until the flesh flakes
easily. Alternatively, steam or gently poach the fish, then drain well. Gently
transfer the fish to a colander and drain until the pastry is ready. Beat the 3
eggs, crème fraîche, chives and nutmeg with seasoning.
3.
Flake the fish into large pieces, discarding any skin and bones, pat dry
with kitchen paper and put into the pastry case. Tuck in the prawns here and
there. Pour the filling over, scatter with the cheese, then bake for about 35
mins or until golden and set, with just a slight tremble in the middle of the
tart.
4.
For the salad, boil the peas for 1 min until just tender, then drain and
cool in cold water. Drain well, put in a large bowl and top with the pea shoot
salad and mint leaves; chill until needed. Mix the shallots with the sugar,
vinegar, oil and mustard together to make a dressing. Season. Let the tart cool
for a few mins before serving. When ready to serve, toss the salad dressing
with the peas, pea shoots and mint.
Per serving (6) 701 Kcals, Protein 29g, Carbs 41g,
Fat 47g, Sat Fat 19g, Fibre 5g, Sugar 4g, Salt 2.0g
Fish pie tart with
minted pea salad
To make your own pastry
Bring together 125g salted butter and 250g plain flour either
with your fingertips or in a processor until it looks like very fine breadcrumbs.
Separate an egg, then beat the yolk with 2 tbsp water. Work
this into the rubbed-in mix until it holds together in clumps with no dry
patches. Knead a couple of times until smooth, shape into a flat disc, chill for
30 mins, then use, as left. This makes the right amount for a 23cm tin, plus a
little excess.
You can use
shortcrust pastry or make your own pastry
