Tart with cod and mushrooms
6 servings
130 minutes
Cod and mushroom tart is an exquisite dish of French cuisine, combining the tenderness of fish with the rich aroma of forest mushrooms. The base of crispy shortcrust pastry creates a perfect contrast with the soft creamy béchamel enriched with Gruyère and spices. Cod soaked in white wine acquires a delicate texture, while mushrooms add earthy, deep notes to the tart. This dish can be served as a main course or an elegant appetizer with a glass of white wine. The French appreciate the tart for its harmony of flavors and versatility: it is perfect for family dinners or special occasions. Its history roots back to the traditions of culinary pies where seafood meets classic French sauces, creating a refined gastronomic delight.
1
Cut the onion in half and insert a clove flower into each half. Pour 500 ml of water and wine into a pot, add the onion and bring to a boil. Then add the cod and cook for about 20 minutes, then remove it and let the broth simmer for another 10 minutes. Sprinkle the fish with marjoram, thyme, parsley, salt, and pepper.
- Onion: 1 head
- Carnation: 2 pieces
- Dry white wine: 500 ml
- Cod fillet: 6 pieces
- Marjoram: 1 tablespoon
- Caraway leaves: 2 tablespoons
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
2
Melt 25 grams of butter in a pan and sauté the mushrooms over low heat for 10 minutes, stirring occasionally.
- Butter: 75 g
- Fresh mushrooms: 1 kg
3
To make béchamel sauce, melt the remaining butter in a saucepan over medium heat, then stir in the flour. Pour in the milk and 250 ml of broth, stirring constantly until the liquid begins to boil. Season with salt and nutmeg, reduce the heat, cover with a lid and let it sit for about 20 minutes. If the sauce is too thin, add a proportional mixture of melted butter and flour; if too thick — add milk.
- Butter: 75 g
- Wheat flour: 50 g
- Milk: 250 ml
- Salt: to taste
- Nutmeg: pinch
4
Preheat the oven to 160 degrees. Dust the tart pan with flour and place the dough in it, making holes all over the bottom with a fork. Place baking paper and a weight (you can use dry beans, lentils, rice, or special ceramic balls) on top of the dough, and put it in the oven for 15 minutes. Then remove it and increase the temperature to 180 degrees.
- Wheat flour: 50 g
- Shortcrust pastry: 250 g
5
Mix the béchamel sauce with mushrooms, cream, cheese, and egg, and season with salt and pepper. Place the sliced fish in the dough form and pour the sauce over it. Put it in the oven for 40 minutes.
- Gruyere cheese: 100 g
- Cream 48%: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Cod fillet: 6 pieces