Fish Tart

Ingredients

• 350 g flour
• 0.5 TL salt
• 175 g butter
• 1 egg
• 1 yolk
• fat (for the pan)
• 400 g mackerel fillet
• 500 g pike fillet (or perch fillet)
• 1 EL finely chopped dill
• 3 egg whites
• 1 TL lemon juice
• 0.5 TL lemon zest
• Salt
• white pepper
• 375 ml whipping cream
• 1 yolk
• 2 EL whipping cream
• 2 sheets gelatin
• 150 ml fish stock

Instructions

1. 1.

   Sift the flour onto a work surface, mix with ½ TL salt and create a well in the center. Cut cold butter into small pieces, distribute around the well, add the egg and yolk to the center, pour in 100 ml cold water, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Debone the fish, cut into pieces and finely puree. Stir in dill, egg whites, lemon juice and zest, a pinch of salt and pepper, then refrigerate. After that, fold the cream into the filling.

3. 3.

   Preheat the oven to 160 °C fan.

4. 4.

   Roll out about two‑thirds of the dough between two sheets of cling film and line a greased pan with it, lifting up a rim. Spread the filling over the dough and smooth. Roll out the remaining dough to match the pan size, lay it on top of the filling and press the edges firmly with a fork so the tart is sealed. Cut three holes (≈1 cm) in the lid. Whisk the yolk with cream and brush the pastry. Bake in the preheated oven for about 1 hour 15 minutes until golden brown. Let rest in the oven for another 30 minutes, carefully flip the tart and drain off the liquid that has accumulated. Cool for about 6 hours.

5. 5.

   For the jelly, soak gelatin in cold water. Warm the fish stock. Squeeze out excess water from the gelatin and dissolve it in the stock. Gradually pour into the openings, turning the pan slightly to distribute the jelly evenly. Chill in the refrigerator until set for at least 3 hours.

6. 6.

   Serve by cutting into pieces and arranging on a tomato field salad.