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10oz. Ocean Trout fillet
1/4 cup lemon juice
2 Tablespoons extra virgin olive oil
1/2 small Lebanese cucumber, finely chopped
2 spring onions, finely sliced
1 Tablespoon chopped chervil
20 baby spinach leaves cleaned
1 cup plain flour
2 Tablespoons grated Parmesan
1 egg, lightly beaten
skin from trout, then debone fillets. Freeze
the fish in plastic wrap for 1 hour. Wisk the
lemon juices and oil in a bowl. Cut fish into
strips about 1 1/4 x 1/2 inch and to the lemon
juice marinade. Cover and set aside at room
temperature for 20 minutes, or until the fish
turns opaque. Drain off most of the marinade,
leaving just enough to moisten the fish. Add
the cucumber, spring onion, and chervil, season
with salt and pepper.
the fish is marinating, sift the flour and a
pinch of salt into a large bowl and add the
Parmesan and butter. Rub in with your fingertips
until the mixture resembles fine breadcrumbs.
Make a well, add the egg and stir in with a
flat-bladed knife until the mixture comes together
in beads. Turn onto a lightly floured surface
and gather into a ball. Wrap in plastic wrap
and refrigerate for 30 minutes.
oven to 415ºF Lightly grease two 12 whole
round-based patty tins. Roll out pastry to 1/8-inch
thick round and cut 3 inch rounds out to line
20 holes in tin. Bake for 8 - 10 minutes or
until golden. Remove from the tins and set aside
to cool. Place a spinach leaf in each tart case
and top with 1 level tablespoon of filling.