Video | Red mullet and tomato tart starter
This is a delicious way of making use of some of the fantastic tomatoes that we have found recently. It’s simple to make and will get any meal off to a great start
Watch the video or read the full written recipe below
Recipe
Ingredients – serves 8
Basil 1 bunch – leaves only
Red mullet fillet: 8 whole
60g parmesan cheese, finely grated
Olive oil
5 Large ripe vine tomatoes (approx)
1 roll Puff pastry
salt & pepper
To serve
Baby leaf salad
Lemon vinaigrette
Basil oil
Method
- Prep the basil oil and vinaigrette.
- Preheat the oven to 200°C
- Cut the puff pastry to the right sized round. Cook in the oven between two flat baking sheets lined with baking paper until golden brown (not pale).
- While it is baking, wash the tomatoes and finely slice into neat rounds. Pick the basil leaves and grate the cheese.
- When the pastry is cooked scatter over the basil leaves and then top with the parmesan cheese.
- Place the tomatoes on to the pastry in concentric circles starting at the outside and working in.
- Bake in the oven until the tomatoes are nicely dehydrated.
- Preheat the oven to 200°C
- Remove any bones from the fillets of red mullet and season the skin with maldon salt and piment espelette. Place them on a baking mat skin side down with a splash of olive oil.
- Wash & dress the salad
- Bake the fish in the oven for 4 minutes until they are just cooked
- While the fish is cooking, slice the tart into 8 slices, top with a loosely balled handful of the salad and then carefully place a fillet of red mullet to each one. Finally drizzle with a little basil oil.
How to eat Reblochon cheese
Mountain cheese, also known as alpage or alpine cheese, is well-known for its unique, complex flavours, and at AliKats we can’t get enough of it! To help you tell your Tomme from your Comté, we’re celebrating a different cheese each month by giving you a bite-sized snapshot to nibble on.…
Continue reading...Easy plum and red onion chutney
As we’re very lucky to have lots of fruit trees on our doorstep, in late September every year I am faced with the delicious problem of what to do with an abundance of fruit. Chutney is always the winning answer! This recipe works for pretty much any type of red…
Continue reading...Skiing with a food allergy in Morzine
For those with food allergies, a skiing holiday might seem like a bit of a minefield when you consider that it usually takes place in an area with a mountain cuisine heavily featuring dairy, meat and wheat, plus a limited choice of eateries, during a time when extreme temperatures and…
Continue reading...Cooking for friends series 04 | Perfect palate cleansers x 3 recipes
Ever carelessly sipped your orange juice after brushing your teeth? It might seem a fussy addition to your dinner party menu, but palate cleansers serve the important purpose of removing any lingering flavours from the mouth. A couple of bites of a light, refreshing flavour, such as citrus, mint or…
Continue reading...