Fish Tart for Gourmets with Lemon Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 12 oz. Dover sole fillets
  • 6 large scallops cut in rounds ¼" thick
  • 10


Line a 9" shallow sided tart dish with pastry and reserve the rest for the lid.

Liquidize all the stuffing ingredients until stiff and smooth.

Season the Dover sole and the scallops and line the base of the dish with half the fish. Then spread the stuffing over the fish and cover with the remainder of the fillets. Cover the tart with the rest of the pastry and brush with beaten