FINE-DINING FISH CANAPÉS
FINE-DINING FISH CANAPÉS
SHORT DESCRIPTION
These delicious Fine-Dining Fish Canapés are an ideal starter to impress family and friends!
Serves 8
INGREDIENTS
1 x I&J Haddock Oak Smoked Medallions 450 g pack
Pastry for tart shells
170 g cake flour
60 g water
10 g sugar
3 g salt
20 g olive Oil
1 egg yolk
Salsa
1 tomato deseeded and finely diced
1 small cucumber peeled and finely diced
2 peppadews, chopped
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) rice vinegar
1 Tbsp (15 ml) finely chopped chives
Apricot glaze
1 Tbsp (15 ml) Indonesian sweet soy sauce (Kecap Manis)
¾ Tbsp apricot jam
1 tsp. (5 ml) Worcestershire sauce
METHOD
1.
Mix the flour with water, sugar, salt, olive oil and egg yolk; knead for 5 minutes and rest for 1 hour in the fridge.
Mix the flour with water, sugar, salt, olive oil and egg yolk; knead for 5 minutes and rest for 1 hour in the fridge.
2.
Rollout the dough and cut out with a round cutter. Place the dough over tart shell molds and cover them with other tart shell molds.
Rollout the dough and cut out with a round cutter. Place the dough over tart shell molds and cover them with other tart shell molds.
3.
Let it rest again for 20 minutes in the fridge and then bake at 160°C for 30 minutes until golden brown.
Let it rest again for 20 minutes in the fridge and then bake at 160°C for 30 minutes until golden brown.
4.
Pre-heat oven to 200°C. Place medallions in a lightly grease ovenproof dish. Dot with butter. Bake for approximately 35 minutes.
Pre-heat oven to 200°C. Place medallions in a lightly grease ovenproof dish. Dot with butter. Bake for approximately 35 minutes.
5.
For the salsa, mix the diced tomato, diced cucumber, chopped peppadews, soy sauce, rice vinegar and chopped chives together, and set aside.
For the salsa, mix the diced tomato, diced cucumber, chopped peppadews, soy sauce, rice vinegar and chopped chives together, and set aside.
6.
For the glaze, place sweet soy, apricot jam, and Worcestershire on a medium heat until reduced to a thick glaze and set aside.
For the glaze, place sweet soy, apricot jam, and Worcestershire on a medium heat until reduced to a thick glaze and set aside.
7.
To assemble, place salsa into the tart shell, top with cooked flaked Haddock medallions. Brush with apricot-soy glaze and garnish with edible flowers.
To assemble, place salsa into the tart shell, top with cooked flaked Haddock medallions. Brush with apricot-soy glaze and garnish with edible flowers.
SHORT DESCRIPTION
These delicious Fine-Dining Fish Canapés are an ideal starter to impress family and friends!
INGREDIENTS
1 x I&J Haddock Oak Smoked Medallions 450 g pack
Pastry for tart shells
170 g cake flour
60 g water
10 g sugar
3 g salt
20 g olive Oil
1 egg yolk
Salsa
1 tomato deseeded and finely diced
1 small cucumber peeled and finely diced
2 peppadews, chopped
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) rice vinegar
1 Tbsp (15 ml) finely chopped chives
Apricot glaze
1 Tbsp (15 ml) Indonesian sweet soy sauce (Kecap Manis)
¾ Tbsp apricot jam
1 tsp. (5 ml) Worcestershire sauce
