Spinach Tart with Fish Fillet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,713 cal. | (82 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 123 g | (106 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 7.1 μg | (36 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 395.5 μg | (659 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 244 μg | (81 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 40.9 μg | (91 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,625 mg | (41 %) | ||
| Calcium | 492 mg | (49 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 388 μg | (194 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 73.9 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 729 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 450 grams Pastry flour
- 1 pinch salt
- 1 egg
- 300 grams butter
- For the filling
- 400 grams fresh Spinach
- 1 shallot
- 1 garlic clove
- 20 grams butter
- 6 eggs
- 150 grams Sour cream
- 50 grams freshly grated Parmesan
- 400 milliliters Whipped cream (at least 30% fat content)
- freshly ground peppers
- Nutmeg
- 600 grams Cod (ready to cook, skinless)
- For preparation
- Pastry flour (for the work surface)
- butter (for the mold)
Preparation steps
For the dough: Mix flour with salt and pile onto work surface. Make a well in the center, beat in the egg and distribute butter in small pieces around the flour. Rapidly process by hand to a smooth dough, form into a ball, cover in plastic wrap and place in refrigerator for 30 minutes. Preheat oven to 180°C (approximately 350°F).
For the filling: Rinse and trim spinach and spin dry. Peel shallot and garlic, chop finely and sweat in a pan with melted butter. Add spinach, allow to warm, remove from heat and let cool. Place onto a cutting board and finely chop.
Mix eggs with sour cream, Parmesan cheese and cream and season with salt, pepper and nutmeg. Rinse fish, pat dry, divide into 4 equal pieces and season with salt and pepper. Divide dough into 4 equal portions and roll out each portion on a floured surface to size of molds. Line buttered rectangular serving ramekins about 10 x 17 cm (approximately 4 x 6 1/2 inches) with the dough and create an edge.
Spread spinach on the dough, put a piece of fish on top and pour over the egg cream. Bake in preheated oven until golden brown 25-30 minutes. Remove and serve immediately.
