Fish tart and minted pea salad
Looking for the perfect #FishFriday treat? 🐟 Once you've tried this recipe you'll be hooked.🎣
Made with delicious Alfred Enderby smoked haddock, this fish tart with minted pea salad is fin-ominal. 🐠
SERVES 4-6 Ready in 1hr 15 mins
For the pastry:
- 150g plain or wholemeal flour
- 70g butter, diced 30g white vegetable fat
For the filling:
- 1 shallot or small white onion, peeled and finely chopped
- 25g plain flour
- 300ml single cream
- 450g Alfred Enderby skinless smoked haddock, cut into cubes
- 150g cooked, peeled prawns
- 1 tbsp lemon juice
- ½ tbsp fresh tarragon, chopped (optional)
For the salad:
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp mint sauce
- 1 tbsp fresh mint, chopped (optional)
- 1 tsp caster sugar
- 100g petit pois
- 120g sugar snap peas and/or mangetout
- 100g bag pea shoots, spinach or rocket
- Preheat oven to 200°C/fan 180°C/Gas 6. Put 150g flour, 45g butter and the white fat in a food processor and blend until fine breadcrumbs form. Add 3-4 tbsp cold water and blend to form a soft pastry. Wrap in foil and chill for 15 mins. Roll out the pastry on a surface lightly dusted with flour and use to line a 9-inch fluted pie plate.
- Prick the pastry base all over with a fork, line the tin with baking parchment and fill with ceramic baking beans or dried pulses.
- Bake for 15 mins or until the pastry is firm, then remove the beans and bake for a further 5 mins. Reduce oven to 180°C/fan 160°C/Gas 5.
- Meanwhile, melt the remaining butter, add the shallot or onion and fry gently for 3 mins. Stir in the flour and cook for 1 min. Add the cream and cook until thickened, stirring continuously. Remove from the heat and stir in the haddock, prawns, lemon juice and tarragon, if using.
- Spoon the fish mixture into the pastry case and cook for 20 mins or until starting to brown.
- Put the oil, vinegar, mint sauce, mint, if using, and sugar in a jam jar, add the lid and shake well. Bring a large pan of water to the boil and cook the peas for 3-4 mins. Add the sugar snap peas, simmer for 1 min. Drain.
- Toss together the vegetables and pea shoots. Add the dressing and toss well; serve with the fish tart.
TIP: If you don’t want to make your own pastry, you can use a sheet of ready-rolled shortcrust in step one instead