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🍽️ Classic Fish Tarts with Potato and Vegetable Filling

1548 kcal · 30 min · 4 servings

Ingredients

• 50 g onions
• 100 g cauliflower florets
• 250 g potatoes
• 1 tbsp butter
• 75 ml vegetable broth
• 2 tbsp finely chopped parsley
• 1 tbsp lemon juice
• 50 g crème fraîche
• 2 eggs
• salt
• pepper
• allspice
• cayenne pepper
• 4 fireproof ramekins (each approx. 150 ml capacity)
• butter (for the ramekins)
• 500 g fish fillets to your liking (e.g. zander, perch, trout)
• 2 tbsp lemon juice
• salt
• pepper (from a mill)
• 4 tbsp flour
• oil
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 2 bunches chives
• 500 ml oil (for frying)

Instructions

1. 1. Wash the potatoes thoroughly and peel them.
2. 2. Cut the peeled potatoes into small cubes.
3. 3. Divide the cauliflower into very small florets.
4. 4. Peel the onions and dice them.
5. 5. Heat butter in a pan and sauté the onion and potato cubes.
6. 6. Pour in broth and simmer the vegetables covered on low heat for about 15 minutes until soft.
7. 7. Add the cauliflower to the vegetables after 7.5 minutes and cook it along.
8. 8. Preheat the oven to 175 degrees Celsius fan mode.
9. 9. Transfer the cooked vegetables to a bowl and mash them roughly with a potato masher.
10. 10. Stir lemon juice and crème fraîche into the vegetable mixture.
11. 11. Mix the eggs and chopped parsley into the vegetables.
12. 12. Season the mixture with salt, pepper, allspice, and cayenne pepper.
13. 13. Grease the small molds with some fat.
14. 14. Fill the vegetable mixture into the prepared molds.
15. 15. Place the molds into a large baking dish.
16. 16. Pour boiling water into the baking dish until it reaches about halfway up the tarts.
17. 17. Bake the tarts in the oven for 40 to 45 minutes.
18. 18. Heat frying oil in a wide pot.
19. 19. Test the oil temperature by holding a wooden spoon handle in the oil; it is ready when bubbles start to rise.
20. 20. Fry the chives in batches in the hot oil.
21. 21. Lift the fried chives out with a slotted spoon.
22. 22. Shape the chives into small nests and let them drain on kitchen paper.
23. 23. Divide the fish fillets into portion-sized pieces.
24. 24. Drizzle the fish with lemon juice and season with salt and pepper.
25. 25. Coat the fish pieces in flour so they are lightly covered.
26. 26. Fry the fish fillets in hot oil for about 2 to 3 minutes on each side until golden brown.
27. 27. Whisk balsamic vinegar and olive oil together in a small bowl.
28. 28. Finally season the vinaigrette with salt and pepper.
29. 29. Turn out the finished vegetable tarts onto the serving plates.
30. 30. Place the fried fish fillets on top of the tarts.
31. 31. Garnish the dish with the fried chive nests.
32. 32. Spread the vinaigrette around the tart on the plate.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 1548
• Protein: 32 g · Fett/Fat: 148 g · Carbs: 26 g