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Marinated Trout and Cucumber Tarts is a professionally run web site for professionals but there is plenty of interest in there for everyone interested in cooking. You will find many great recipes to try, some fascinating chef biographies and much, much more.

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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


  • Remove 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.
  • While 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.
  • Preheat 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. Serve.

Serves 20