STARTERS, SALADS & SPREADS
SEAFOOD VAL AU VENTS
Ingredients
60g olive oil
1 small onion, quartered
1 small green capsicum, roughly chopped
2 cloves garlic
50g mushrooms, cut in small pieces
100g peeled small shrimps
150g cod fish fillet (unsalted and stripped)
50g cognac
80g tomato paste
50g thickened cream
4 puff pastry cases
parsley, for garnishing
grated cheese, for topping
Salt
Preparation
1) Pre heat oven to 160° C.
2) Place the onion, capsicum and garlic into the bowl and chop for
Time: 5 seconds Speed: 5.
Transfer to a bowl and set aside.
3) Place the mixing tool in the bowl and add oil and saute for
Time: 2 min. Temperature: 100°C Speed: 2
4) Add the remaining ingredients except the parsley and cheese and cook for
Time: 15 min Temperature: 100°C Speed: 2
5) Fill the tartlets with the mixture and top with parsley and cheese.
6) Place in the preheated oven and cook for 10 minutes or until golden brown.
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