Recipes

Fish Pie Tart

Posted on by Miro

Fish Pie Tart

A light creamy tart filled with smoky fish and sweet prawns, with a refreshing salad.

Ingredients

  • 500g pack shortcrust pastry (or make your own), see tip, below left
  • 1 egg yolk and 3 whole eggs
  • 250g piece undyed sustainably sourced smoked haddock
  • 250g chunky unsmoked fish (we used sustainably sourced cod)
  • 200ml tub crème Fraiche
  • ½ pack chives snipped
  • grating of fresh nutmeg
  • a handful of cooked sustainably fished large prawns, defrosted if frozen
  • 25g sharp cheddar or similar cheese, grated

For the Salad

  • 250g frozen petit pois
  • 2 x bags baby leaf salad with pea shoots in the mix
  • Mint
  • 2 shallots, finely chopped
  • ½ tsp sugar
  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 heaped tsp wholegrain mustard

Method

STEP 1

Take the pastry and roll until no thicker than a quarter of a centimeter. It will need to be big enough to line a 23cm tart tin. Trim off the excess and prick the bottom of the case with a fork. Chill in the fridge for 15 mins. Heat oven – 200C/180C fan.

STEP 2

Place a big piece of foil in the pastry tin and press it into the corners. Add baking beans on top and bake for 25 mins. Take the beans and foil off the pastry. Bake for another 5 mins. Brush beaten egg yolk inside the case. Bake for 5 more mins until brown. Lower the oven to 180C/160C fan.

STEP 3

Next – fish and filling prep. Steam or gently poach the fish, alternatively, microwave the fish under cling film for 4 mins until flakey. Move the fish to a colander and drain. Put 3 eggs in a bowl and beat in with crème fraîche, nutmeg, chives, salt and pepper.

STEP 4

Remove any fish bones or skin and flake the fish. Use a kitchen roll to dry the fish and add it to the pastry case. Dot the prawns around the base. Top with the sauce and cover with cheese. Put in the oven for 35 mins until set, with a bit of a wobble.

STEP 5

Assemble the salad. Boil some peas for a minute. Drain and add to cold water. Take the pea shoots and mint leaves and mix in a large bowl with the drained peas. For the dressing, combine the mustard, oil, vinegar, sugar and shallots. Add salt and pepper to taste. Serve the salad and dressing with the cooled tart.