Pacific Saury Tartlets



In an earlier Pacific Saury post, I introduced a family favorite that uses Japanese ingredients and has a more-or-less traditional combination of flavors. A few months ago, I was experimenting with saury and came up with a more European-style dish that exceeded all my expectations.


4 Pacific Saury, fileted into eight strips
1 cup home-made or store-bought white sauce
1 cup home-made or store-bought tomato sauce (seasoned as for pasta sauce)
enough pie crust dough for two 9-inch crusts
1/2 cup shredded mozzarella cheese


Roll out the pie crust dough and cut out 8 circles big enough to cover the bottom and sides of a medium-sized muffin mold. Cut four evenly spaced slits in each circle and place each circle of dough in a muffin mold, making the slitted flaps overlap to fit snugly in each mold. Blind bake the crust at 200 C (400 F) for 20 minutes. Remove from the oven and cool before removing the beans or whatever you used to keep the crust pressed flat while baking. (I inserted paper muffin cups into the molded pie dough and filled the cups with small beans.)

When the crust has cooled, spread a tablespoon of white sauce on the bottom of each crust. Roll each saury filet into a spiral (Starting with the narrow tail end and ending up with the wider end seems to make the most stable spiral.) Place one saury spiral in each crust, pushing it into the white sauce at the bottom. Spoon tomato sauce over each spiral so that it fills the gaps in the spiral as well as between the fish and the crust. Sprinkle the tops with some shredded cheese. Bake in a preheated 180 C (350 F) degree oven for 30 minutes.









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