Heat the oven to 190º C.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make fish tartlets: |
| 400 gr. of broken pasta or puff pastry, frozen and defrosting it later ½ kg of hake or other fish ½ teaspoon of grated macis 2 bay leaves, minced nutzada, grated freshly ground black pepper milk 25 gr of butter 1 tablespoon of flour 1 egg yolk, whipped salt and black pepper, ground Parmesano Rallado cheese |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with white wine |
Ingredients to make fish tartlets:
2. Stretch the paste on a floured surface then cutting 24 rounds with 7.5 cm hills. diameter.
3. Cover with these mass rounds 24 tartlet molds by clicking the base of each of them with a fork.
4. Put on the pasta coating it with aluminum foil, putting some weight on top.
5. Bake for 10-15 minutes.
6. Remove the weight of the foil and put them apart to cool.
7. Meanwhile put the fish in a large saucepan with the bay leaves, the macis, if it uses it, black pepper and nutmeg, at discretion.
8. Add enough milk to cover the fish, put it on the fire and keep it cooking, very slowly, for 15 minutes or until the meat can be easily separated with a fork.
9. With a sparkling fish, gathering the liquid and reserving 1/4 liter.
10. Remove the skin and spines then passing it to a container and give it with a fork.
11. Derpit the butter in a saucepan, add the flour and remove it over low heat for 1-2 minutes.
12. Remove the heat and gradually add the liquid that has been stored above.
13. Put on the fire stirring constantly, cook until this thick and soft.
14. Add an egg yolk stirring well to mix, add the fish, try and correct the seasoning if necessary.
15. heat the grill to a high temperature.
16. Unmold the tartlets place them in a large source and heat resistant filling them with the fish mixture.
17. Sprinkle with a little cayenne and Parmesan cheese, each of them.
18. Put the grill for 3-4 minutes until the cheese has melted and the upper part is buburgendo and golden and to serve.
