Tart with legumes and brook trout with mullet roe
Second course
ready in: 45 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
20gr dry chickling;
20gr dry chickpeas;
20gr dry borlotti beans;
20gr dry fava beans;
250gr type 00 flour;
125gr butter;
7.0 dl water;
3 whole eggs;
280gr brook trout;
20gr mullet roe;
20gr extra virgin olive oil;
mustard to taste;
Worcestershire sauce to taste salt to taste
30gr olive oil;
40gr celery;
2 bay leaves
PREPARATION
dough stand for about 10 minutes covered with kitchen film, then cut it into 12 cm rounds, to be baked at 180°C in the suitable tart moulds. Cook the pulses in the pressure cooker - after soaking them for at least 12 hours - with one litre of water, the celery, bay leaf, salt and olive oil. Cut the brook trout into thin strips and quickly toss it in a non-stick pan with salt, pepper and a drizzle of oil. Assemble the tart with the drained pulses and lay the brook trout on top. Dress with a vinaigrette made with two tablespoons of the pulses cooking juices, the mustard, extra virgin olive oil and Worcestershire sauce. Lastly, dust the tarts with grated mullet roe.
Recipe of Emanuele Gnemmi
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