Tart with coho and basil

Puff pastry (yeast free)250 gramsFish fillet (coho)150 gramsBasil15 gramsCream 33% fat100 gramsLeek100 gramsButter1 tbsp.Chicken eggs1 pieceEgg yolk1 piece1 pinchPepper1 pinch
  • Servings:
  • Flow temperature:Warm dish
  • Processing Type:Baking
  • Season:year round

Preheat oven to 180 degrees. Puff pastry thinly roll out and place in an iron ring with a diameter of 16 cm. Put parchment in the center and cover it with rice as a load. Bake for 20 minutes. Remove the rice and grease the center of the dough with yolk. Bake another 10 minutes. Allow the dough to cool and remove from the ring. Preheat oven to 150 degrees. Fillet of coho salmon cut into cubes, chop the leek coarsely. On medium heat, fry the coho in butter for 1-2 minutes. Add the leek, salt and continue cooking, stirring for another 5 minutes. Pour in the cream, bring to a boil and immediately remove from heat. Flip the mixture on a sieve, keeping the cream in a separate saucepan. Add basil, egg and crush into cream with a dipping blender. In the center of the dough, lay the coho with leek and cover with cream with basil. Bake the tart for 20 minutes until the filling thickens. Cut off the excess dough around the edges and serve on the table.

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