Cod & Salmon Filo Pastry Tart

[skatenchips]

What do you mean do don't get salmon off the North West coast ...... ....well tuff, go and buy some....or better still monkfish and Pollack work too...its just that the salmon being oily works well with all the other ingredients.

I know ...I know.. the recipe is a tad Girlie,but thats the whole point....get you Mrs to knock it up,you won't regreat it....but I'm a big eater on the quiet and 2 portions is pushing it even for me,,,,,

here goes then..................

Deccided to try this recipe with Filo as its a much lighter pastry
and I can make more mess buttering the sheets.

Here goes..!!!!!!!!!!!!!!

Shopping list.

10 sheets of filo pastry
2oz of butter melted
2 salmon fillets
1 cod fillet
Head of brocolli
1 Fresh Leek
2 tbsp of capers
Fresh Chives
Cream cheese 4oz
fresh mushrooms
5 eggs
5 tbsp of Double Cream
zest of 1 Lemon
salt and pepper

Get your oven to 180c or 160c fan,now brush each sheet of
Filo Pastry in the melted Butter.(or milk if your dieting)


Lovely messy job,don't panic if the sheets tear as you can just lay another over the ripped piece.


Lay sheets in an 8inch spring loaded cake tray (clock face style)....eg
overlapping each sheet as you go.

Once done,cook in oven for 5/10 mins to crispen up pastry base.

Meanwhile................

Cut up your fish fillets into mouth sized pieces,I won't be rude but you can decide on the lump size.



Remove pastry from oven and let cool for 5 mins.

while this is happening cut up brocolli and leeks and steam for 4 mins then run under cold water and cut into bite sized pieces.



at same time saute the chopped mushrooms in some melted butter.



Right....loading up time.

Lay fish and brocolli and leeks into pastry base then sprinkle chopped chives and capers over the top.


Spoon over 4 large blobs of creamed cheese.


Wedge in more of the same till case is filled.


Last job,mix the eggs with the double cream and lemon zest and salt and pepper now pour over pastry and fill up all the gaps till you reach the top.


Cook in oven for 50 mins,check tart is cooked with a knife but if its still a bit wet....turn off your oven and leave tart in there for another 10 mins....this should help set it.

The pie is enough but you can serve with new potatoes and runner beans.

I have tried it with bacon lardons that have been crisped in the pan then mixed in with the fish and it does give it a nice twist.

Believe me,I had 1 large slice and I was stuffed.
Rewarm whats left in the oven as the pastry will then still be crisp.

Enjoy..!!!!!!!!!!!!!!

Gazza