Fish Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 657 cal. | (31 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 15.9 μg | (80 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 309 μg | (103 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 817 mg | (20 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 350 grams Pastry flour
- 1 packet Dry yeast about 7 grams (approximately 1/4 ounce)
- 1 tsp salt
- 1 pinch sugar
- Pastry flour (to work)
- For the filling
- 5 scallions
- 350 grams Steelhead trout
- lemon juice
- 150 grams Sour cream
- 200 grams Crème fraiche
- 1 Tbsp Horseradish cream
- 1 Tbsp finely chopped Dill
- salt
- freshly ground peppers
Preparation steps
For the dough: Mix the flour with the yeast, salt and sugar and about 180 ml of lukewarm water (approximately 6 ounces). Knead into a medium-firm dough until it no longer sticks to the bowl. Let rest covered about 30 minutes in a warm place.
For the filling: Rinse the scallions and cut into thin rings. Rinse the trout, pat dry and cut into small pieces. Drizzle with lemon juice.
Preheat the oven with two inserted baking sheets at 240°C (approximately 460°F).
Roll out the dough on a lightly floured surface to 2 thin patties, each about 22 x 40 cm (approximately 9 x 16 inches). Place each onto parchment paper.
Mix the sour cream with the creme fraiche, horseradish and dill and season with salt and pepper. Spread onto the sheets of dough, leaving a small margin around the edges. Top with the scallions and the fish. Bake until golden brown, about 10-15 minutes.
