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Rainbow Trout & Prawn Savoury Tart
Recipe by Nat Thaipun
Try rainbow trout paired with a savoury prawn tart
- Steps
- Ingredients
Ingredients
Shortcrust Pastry
Rainbow Trout and Prawn Filling
Crispy Potato Scales
Sorrel Sauce
Sorrel Oil
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Steps
- Preheat the oven to 180°C. Line two trays with baking paper and 1 tray with a perforated silicon mat or baking paper, fit to size.
- For the Shortcrust Pastry, place flour, butter, salt and water in a stand mixer with a paddle attachment. Mix for a maximum of 1 minute until the dough just comes together. Transfer onto a silicone mat or baking paper. If necessary, use a scraper to bring the dough together, avoid using your hands as this will melt the butter. Form the dough into a ball, wrap with cling film and rest for 10 minutes in the freezer.
- Remove pastry from the freezer and place in between two sheets of baking paper. Roll out about 2mm thick, returning to the freezer for a few minutes at time throughout this process if the pastry softens too quickly.
- Spray 4 x 10cm perforated tart rings with oil and place on the tray lined with the perforated silicon mat. Using the tart rings, cut two circles from the dough and place onto the mat. Cut four 2cm strips and place around the tart ring. Gently push the base of the tart and sides together. Return to the freezer for another 5 minutes.
- Beat egg and together and set aside. Transfer tarts from the freezer directly to the oven and bake for 12 minutes. Remove from oven and take rings off the tarts, then brush the tart with the egg and cream mixture. Put back in the oven for another 7-10 minutes, or until golden. Once cooked, remove from the oven and using a microplane clean the tart shells by very gently shaving any parts of the dough that stick out. Set aside.
- Meanwhile, prepare the Rainbow Trout Filling. Pat the rainbow trout dry with paper towel. On a clean cutting board, remove the head, and fillet the fish so that you have two boneless fillets. Set fillets aside. Remove the skin from both fillets, scraping any remaining flesh and place the skin onto a lined baking tray. Rub with grapeseed oil and sprinkle with a generous amount of salt. Cook for 8-10 minutes or until it bubbles and crisps up. Whilst the trout is cooking, crush the Hula Hoops in a small blender until a fine powder. When the skin is cooked, remove from the oven, and sprinkle the powder onto the crispy fish skin. Set aside.
- In a small saucepan, combine 30g flour and 30g butter to create a roux. Cook for 5 minutes or until flour is cooked and starting to brown. Gradually add the 300ml milk. Continue to stir over a medium heat until the sauce is thickened. Remove from heat and set aside.
- In a different saucepan, combine 120g butter and 240ml milk over a low heat and bring it to a simmer. Chop the trout fillets into 3cm chunks and add to the milk to poach. Gently simmer for 2 minutes before adding the shrimp for 1 ½ minutes. Remove from heat and with a perforated spoon, remove the fish and shrimp from poaching liquid. Set aside in a bowl.
- Add 150mls of the poaching liquid to the sauce and mix well on low heat. When glossy, add salt and pepper, to taste. Add fish and shrimp to the sauce, mixing gently to combine without breaking up the fish. Cover and set aside.
- For the Crispy Potato Scales, peel the potato and slice with a mandolin on the thinnest setting. Using a 15mm cooking cutter or the end of a metal piping nozzle, cut through multiple layers of the sliced potato so that you have around 50 rounds. Rub oil and salt on the rounds and lay them out on a baking tray. Bake for 15 minutes or until golden. Set aside.
- For the Sorrel Sauce, place the sorrel, egg yolk, lemon, and salt in a stick blender cannister. Combine the ingredients whilst slowly drizzling the oil, being careful not to split the sauce. Blend for at least 3 minutes until thick and creamy. Set aside in a small serving jug.
- To make the Sorrel Oil, place the ingredients into a stick blender cannister and mix for at least 4 minutes. Strain through a muslin cloth into a small jug or squeezy bottle.
- To serve, divide the fish and shrimp filling between the tarts. Arrange the crispy potato scales standing up on top of the filling. Place the tart on a plate and lay the crispy fish skin on top of the potato scales, making sure the fish skin is not touching the filling. Drizzle the sorrel oil around the tart and serve with the Sorrel Sauce.
