Prawns, Scallops and Salmon Tart

Tarte du Pècheur à l`emmental is the original name of this dish. The fisherman´s tart with cheese.

The prep time looks faster then it really is. I needed 50 ml of Fumet de Poisson for this dish. It is stock made usually from high quality fish and seafood. I helped myself and made a stock from the heads and shells of the prawns with Noilly Prat and vegetables.

After cooking the stock, I reduced it to less than halve of its original quantity. That way it got a very intense flavour.

A couple of vegetables needed to be prepared and cooked. The shortcrust pastry had to rest in the fridge first and then blind baked for 15 min.

The royal cream had to be prepared. It contained the Fumet de Poisson or fancy fish stock.
Now construction time started.

ingredients for a 26 cm diameter loose bottom tart form:
12 rose prawns with head and shell
6 large scallops
200 g smoked salmon
100 g baby spinach
1 carrot
1 white of a leek
1 spring onion
1 egg yolk
2 eggs
80 ml double cream
80 ml whole milk
40 g demi sel butter
50 g Emmenthal cheese
1 round shortcrust pastry
50 ml fumet de poisson- fancy fish stock
pinch of nutmeg
thyme
salt and pepper

preheat the oven to 190 C.

Bake the rested shortcrust pastry for 15 min covered in ceramic beans on baking paper.

In some butter saute the carrots, leek and spring onions - season with salt and pepper. Put on a plate.
In the same pan with more butter let the baby spinach wilt, season it with nutmeg and salt and put it into a sieve and press out the water. Chop it.

Put the veggies in the shortcrust pastry first, the  prawns and scallops and fill the holes with strips of smoked salmon.
Fill up with the egg  mix and sprinkle with Emmenthal cheese.
Bake at 190 C for 15 min, drop the temperature to 160 C and bake for 20-25 min more.