Tartlets with seafood and pike caviar
4 servings
40 minutes
Tartlets with seafood and pike caviar are an exquisite masterpiece of Italian cuisine, combining the tenderness of creamy dough with the richness of marine flavors. The crispy dough baskets, infused with fragrant saffron and lemon zest, serve as the perfect base for a juicy filling. Scallops and tiger shrimp soaked in fresh lemon harmoniously blend with an airy creamy sauce lightly seasoned with dill and spices. The finishing touch is pike caviar, adding a noble hue and a subtle salty note to the dish. Served on arugula leaves with bright cherry tomatoes, the tartlets are not only aesthetically pleasing but also refreshing. These small culinary creations are perfect for special occasions where you want to impress guests with refined taste and elegant presentation.
1
For the test, 200 grams of flour (100 grams for dusting), 1 egg, 100 grams of butter (to be melted), saffron, zest of half a lemon, and water mixed together, add salt. Knead well to make an elastic dough and leave it in the fridge for 15-20 minutes. Then take out the dough and roll it out to half a centimeter thick. Cut out circles with a mold, 6-8 cm in diameter. Place the dough in greased tartlet molds (5-6 cm diameter), carefully spreading it in the mold, trim excess dough and set aside for later use. To prevent the dough from rising and maintain its shape, prick it with a fork, then cut parchment paper to fit the tartlet shapes, moisten it and place it on top of the dough, filling with beans to the top. Knead and roll out the remaining dough again and repeat the process. Bake at 170-180 degrees Celsius. The time depends on your oven, about 10 minutes - watch to ensure the dough doesn't burn. You should get about 16 tartlets. Remove tartlets from molds and let them cool and dry.
- Wheat flour: 300 g
- Wheat flour: 300 g
- Chicken egg: 1 piece
- Butter: 120 g
- Saffron: 1 g
- Lemon: 0.5 piece
- Water: 30 ml
- Sea salt: 3 g
- Beans: 200 g
2
Make a filling and stuffing from seafood. For this, whisk the yolks and cream until frothy, lightly salt and pepper, and add finely chopped dill. Pat the scallops and shrimp dry with a towel, cut into small cubes, lightly salt and pepper, and drizzle with lemon juice.
- Egg yolk: 2 pieces
- Cream 30% fat: 125 ml
- Sea salt: 3 g
- Ground black pepper: 3 g
- Dill: 20 g
- Tiger prawns: 100 g
- Sea scallops: 100 g
- Sea salt: 3 g
- Ground black pepper: 3 g
- Lemon: 0.5 piece
3
Place seafood in tartlets, pour with cream and yolk, and sprinkle with grated cheese. Bake in the oven at 200 degrees for 6 minutes.
- Tiger prawns: 100 g
- Sea scallops: 100 g
- Cream 30% fat: 125 ml
- Egg yolk: 2 pieces
- Gouda cheese: 60 g
4
Place arugula leaves on a plate, then add the tartlets and decorate them with pike caviar, cherry tomatoes, and dill.
- Rocket (arugula): 20 g
- Pike roe: 80 g
- Cherry tomatoes: 8 pieces
- Dill: 20 g
