The pea whip balances out this fish tartlets dish, keeping it fresh and delicious.
| Ingredients | ||
| For the filling | For the tartlets | |
| 450 g haddock (5 fillets) | 1 × 400 g roll pastry | |
| 2 tbsp olive oil | ||
| ½ cup parsley | For the pea whip | |
| ¼ cup dill | 1 cup fresh peas | |
| Salt and pepper to taste | ¼ cup mint | |
| ½ cup cream cheese | ||
| 1 cup cream, whipped | ||
METHOD
For the filling
1. Preheat the oven to 180°C.
2. Bake the haddock fillet according to package instructions,
3. Flake the cooked fish and add the olive oil, herbs and seasoning. Set aside until ready for use.
For the tartlets
1. Grease four tartlet tins. Line each tartlet tin with a round of the pastry dough (use 100 g pastry dough per tartlet casing, including offcuts after shaping). Poke holes in the base of the pastry with a fork to allow any steam to escape.
2. Blind-bake the tart shells for 20 minutes, then bake the casings for another 10 minutes uncovered.
For the pea whip
1. Thaw the peas (if frozen) and strain any water. Blend the peas, mint and cream cheese. Whip the cream and fold in pea puree.
2. Fill the tartlets with the baked fish. Then spoon the pea whip over the top and serve.
