Smoked Bar Cod Roe & Coral Trout Coronation Tart Recipe
Make Smoked Bar Cod Roe & Coral Trout Coronation Tart Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry Shell
Smoked Bar Cod Roe & Coral Trout Filling
Coronation-Style Sauce & Garnish
Method
Pastry Shell
- 1
Make dough
In a large bowl, whisk together the flour and fine sea salt. Using a pastry cutter or two forks, cut the cold cubed butter and shortening into the flour until the mixture resembles coarse crumbs with some pea-size pieces remaining.
- 2
Add water and chill
Sprinkle the ice water over the mixture 1 tablespoon at a time, tossing gently with a fork until the dough just begins to come together. Press it into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).
- 3
Roll and blind-bake
Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Fit into a 9-inch tart pan with removable bottom, trim excess and crimp edges. Prick base several times with a fork. Line the crust with parchment and fill with baking weights or dried beans. Bake 15 minutes, remove weights and parchment, brush lightly with beaten egg yolk, and bake another 6–8 minutes until lightly golden. Cool slightly while making the filling.
Smoked Bar Cod Roe & Coral Trout Filling
- 4
Prepare fish
If needed, flake the smoked cod roe into small pieces and pat dry on paper towel. Dice the coral trout fillet into very small uniform pieces (brunoise) so it sets evenly in the tart.
- 5
Sweat aromatics
In a medium sauté pan over medium-low heat, melt the unsalted butter. Add the minced shallots and sauté gently 2–3 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.
- 6
Deglaze and reduce
Increase heat to medium, add the dry white wine to the pan and scrape any fond. Let the wine reduce by about half, 1–2 minutes, so the alcohol cooks off and flavors concentrate. Remove from heat and let cool slightly.
- 7
Combine filling base
In a mixing bowl, whisk together the heavy cream, whole egg, Dijon mustard, lemon juice, salt, and black pepper until smooth. Stir in the reduced shallot mixture.
- 8
Fold in fish and herbs
Gently fold the flaked smoked cod roe, diced coral trout, chopped chives, dill, and chopped capers into the cream mixture until evenly distributed. Taste and adjust seasoning — remember the smoked roe and capers add saltiness, so adjust slowly.
- 9
Fill and bake
Preheat oven (if not still hot) to 350°F (175°C). Pour the filling into the pre-baked tart shell and smooth the top. Bake 20–25 minutes until the filling is set at the edges with a slight wobble in the center (custard-like). Avoid overbaking to keep the trout tender. Remove from oven and cool on a rack 10–15 minutes.
Coronation-Style Sauce & Garnish
- 10
Make coronation sauce
While the tart bakes, combine the mayonnaise, Greek yogurt (or crème fraîche), mango chutney, curry powder, turmeric, lemon zest, and hot sauce (if using) in a small bowl. Stir until smooth and taste — adjust sweetness or acid with an extra teaspoon of chutney or a squeeze of lemon if needed.
- 11
Assemble and garnish
When the tart has cooled slightly, spoon or drizzle the coronation sauce over the tart in a decorative pattern or serve on the side. Scatter microgreens or baby watercress across the top, sprinkle a light dusting of smoked paprika, and tuck thin lemon wedges around the edges. Serve warm or at room temperature.