Cod loin and garlic mayo puff tart
July 19, 2015
Puff pastry tarts are very thankful recipes that allow your creativity to run pretty much free and the chances to get them wrong are still rather low. Besides if you buy your pastry ready rolled from the supermarket, they are quick and easy resources, perfect for one of those improvised meals in which you want to really impress your guests. For this tart that we bring today, we have used good quality cod loin, potatoes and gratinated home made garlic mayonnaise. It will make a great starter or even a main if served with some green salad for example. In case you are wondering if gratinating mayonnaise is a good idea, trust us on this one and try, you will see how both flavour and texture evolve and become astonishingly delicious.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 servings as a main (6 as starter)
250 ml - Garlic Mayo (refer to recipe)
For the fried potatoes
For the brine
Peel the potatoes and cut them into 7 mm slices. Put a frying pan on a medium to high heat and shallow fry for about 10 minutes until brown on the outside and not fully cooked on the inside. Bear in mind that they will finish cooking in the oven. When ready, use a slotted spoon to transfer the potatoes into a dish covered with a couple of absorbent paper towels. Leave for about 5 minutes to dry the oil excess.
In the meantime, unroll the puff pastry into a 30x20cm rectangle and place on a baking tray lined with parchment paper. Prick the pastry thoroughly with a fork, with exception of 2 cm around the border.
Cut the cod loin into 10 crosswise slices (for this amount of fish each slice should be roughly 1.5cm thick). Arrange the slices in pairs on top of the potatoes, forming 5 lines of the same width of the short side of the pastry. Distribute evenly lengthwise.
Preheat the oven at 180ºC, with the grill switched off at first. Bake for 15 minutes and then turn on the grill and leave for an extra 3 minutes until the garlic mayonnaise takes a beautiful toasted brown colour. Ground some black pepper on top and enjoy.