Mackerel Tarte Fine

Name: Mackerel Tarte Fine
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: Australian sardine; bonito; hot-smoked trout; tuna; juice of 1 lemon, strained; 3 x 100 g blue mackerel fillets, skin on; salt flakes and freshly ground white pepper, to taste; 12 anchovy fillets in oil, drained and halved lengthways (see Chefs’ ingredients); extra virgin olive oil, for drizzling; 2 large vine-ripened tomatoes, quartered and thinly sliced; 1 clove garlic, peeled; 1 bunch basil, leaves picked; 12 picholine or other green olives, cheeks cut from the pit; finely grated zest of 1 lemon; 200 g butter puff pastry (see Chefs’ ingredients); 200 ml extra virgin olive oil

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

While Justin North’s dishes at Bécasse are often quite complex creations, he also likes to show that French food can be light and simple. Tarte fine is the simplest of French tarts, a thin puff-pastry base covered with a sweet or savoury topping. Ready-rolled butter puff pastry is available from delis and supermarkets - it doesn’t get much simpler than that! Blue mackerel have a pretty silvery-blue skin and rich oily flesh; they aren’t as popular as they deserve to b

Ingredients

Method

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Part of

Finfish

Baking

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