Vegetable Tart with Fish
Ingredients
- For the vegetable tartlets
- 50 grams onions
- 100 grams Cauliflower
- 250 grams potatoes
- 1 Tbsp butter
- 75 milliliters Vegetable broth
- 2 Tbsps finely chopped parsley
- 1 Tbsp lemon juice
- 50 grams Crème fraiche
- 2 eggs
- salt
- peppers
- allspice
- cayenne pepper
- 4 refractory Ramekins (each of about 150 ml)
- butter (for ramekins)
- For the fish
- 500 grams fish fillets (as desired, such as zander, perch, trout)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 4 Tbsps Pastry flour
- vegetable oil (to fry)
- For the garnish
- 4 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- 2 bunches Chives
- 500 milliliters vegetable oil (for frying)
Preparation steps
For the vegetable tartlets: Rinse the potatoes, peel and cut into cubes. Cut cauliflower into very small florets. Peel onions and dice. Sauté onions and potatoes in butter, pour in broth, cover and simmer over low heat for about 15 minutes until soft. Add cauliflower halfway through the cooking time.
Preheat oven to 175°C (approximately 350°F) convection.
Using a potato masher, press vegetables with lemon juice and creme fraiche, add eggs and parsley and season with salt, pepper, allspice and cayenne pepper.
Grease ramekins with butter and pour in vegetable mixture. Place ramekins in a large baking dish, pour boiling water into dish and bake tarts in the oven for about 40-45 minutes.
For the garnish: Pour oil for frying in a wide saucepan (it is hot enough when bubbles rise against a wooden spoon handle). Fry the chives in portions, lift out with a slotted spoon, shape into nests and drain on paper towel.
For the fish: Divide fillets into serving pieces, sprinkle with lemon juice and season with salt and pepper. Then coat with flour and fry in hot oil on each side for about 2-3 minutes until golden brown.
Combine balsamic vinegar with olive oil and season with salt and pepper.
Turn out vegetable tart onto plates, arrange fish fillets on top and garnish with chives. Serve with vinaigrette drizzled around the tarts.
