Mircel’s Kitchen Challenge – Method Frying and Baking
So this months challenge you had to create a dish with any ingredients that were in your fridge,freeze and pantry and using the cooking methods: Frying and Baking. The dish I created using these two method was a Salmon, Courgette and Bacon Tart.
What you will need:
2 salmon fillets
150g pancetta lardons
pre rolled short crust pastry
2 egg yolks
1 whole egg
150ml double cream
1 small onion
1 red or yellow pepper
1 20cm loose bottom non-stick tart ring
Pre heat the oven to 180*c
Line you tart ring with the pre rolled pastry. Trim the edges, and prick the base with a fork. Set in the freezer for 30minutes. This will reduce the shrinkage of the pastry when baking.
Pan fry the two salmon fillets until cooked. Set to one side.
Grate the courgette into a bowl then lightly salt it. This will extract the water in the courgette.
Slice the pepper thinly and take out the white centre.
Fry the lardons in a pan with no oil until golden brown. Take out the lardons but keep the oil in the pan and fry the onions until soft.
After 30 minutes take out the tart from the freezer and line with baking paper and place in some baking beans or rice. This helps the base to stay flat while baking.
Bake the tart blind for 20 minutes at 180*c then remove the paper and beans and continue to cook for a further 5 minutes to dry out the base if the tart.
Once baked place all the ingredient into the tart case. Combined the eggs and cream together. Pour the mixture into the tart ensuring the cream mixture is in every part of the tart.
Bake in the oven at 180*c for 15-20minutes until the tart has just a slight wobble in the centre. Take the tart out and leave to rest for 5 minutes.
Serve with a goats cheese and mix leaf salad.