French plaice fillet tart with shrimp

Ingredients for 3 servings:

• 300 g puff pastry
• 500 g fish fillet(s) (plaice)
• 1 tbsp dill, finely chopped
• 150 g crème fraîche
• 3 egg yolks
• 300 g shrimp(s), stripped, deveined
• 2 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Suitable as a starter or main course

Preheat the oven to 220°C (top/bottom heat). Defrost the puff pastry, stack it on top of each other, roll it out on a floured surface, and line a greased 26 cm springform pan with it. The edges should be 3-4 cm high. Cut out fish shapes from the leftover pastry. Chop the plaice fillets and puree them in a food processor. If you have some coarse pieces left over, don’t worry; everything will be soft after baking. Mix the fish puree with dill (2 tablespoons of dill gives it a strong dill flavor—not everyone’s cup of tea, so it’s best to add only 1 tablespoon the first time), crème fraîche, lemon juice, and 2 egg yolks. Season with salt and pepper. Spread the prawns evenly over the pastry base and spread the fish puree over them. Whisk 1 egg yolk and brush it over the top edge of the tart and the cut-out fish. Bake the tart in the oven for 30-35 minutes. Bake the pastry fish separately on baking paper for 15 minutes. Let cool briefly, remove from the tin, arrange the fish decoratively, and serve immediately. The tart serves 4-6 people as an appetizer, or 2-3 people as a main course. Serve with a mixed salad.