Pastry Tart with Fish Filling

Ingredients

• 350 g puff pastry (frozen)
• 1 tbsp butter
• 40 ml dry white wine
• 350 g sole fillet
• 1 small green peppercorn (seeded, finely diced)
• Salt
• ground black pepper
• 0.25 tsp coriander powder
• 1 tbsp orange juice
• 350 g tomatoes (peeled, seeded and finely diced)
• 2 tbsp olive oil
• 1 pinch cayenne pepper
• 1 basil leaf (roughly chopped)
• 80 g mascarpone
• 40 g parmesan (freshly grated)
• 1 egg yolk

Instructions

1. 1.

   Let the puff pastry thaw side by side.

2. 2.

   Heat butter, add wine, place sole fillets and let simmer on low heat for about 3 minutes, then remove.

3. 3.

   Mix peppercorn cubes, salt, coriander, orange juice; drizzle over fish and cover for about 20 minutes.

4. 4.

   Sauté tomato cubes in hot butter, season with cayenne, salt and pepper, and let simmer slightly.

5. 5.

   Blend basil leaves with mascarpone and parmesan, season with salt and pepper.

6. 6.

   Layer half of the pastry sheets on top of each other and roll into round discs on a floured surface; line a pan with one sheet.

7. 7.

   Cut sole fillets into ~4 cm strips and spread over the base with tomatoes. Pour basil cream on top, then cover with another pastry disc, seal edges with water, trim excess dough.

8. 8.

   Prick the lid several times with a fork and brush with beaten egg yolk.

9. 9.

   Bake in preheated oven at 200°C for about 30 minutes, remove and serve warm.