Ingredients with Measurements:
- 1 pre-made pie crust
- 1 pound of boknafisk (dried and salted cod)
- 1 cup of heavy cream
- 4 eggs
- 1/2 cup of chopped fresh dill
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- 9-inch tart pan
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it in the tart pan. Trim the edges and prick the bottom with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
4. Remove the pie weights and parchment paper and bake for an additional 5 minutes.
5. While the crust is baking, soak the boknafisk in cold water for 24 hours, changing the water every 6 hours.
6. Drain the boknafisk and place it in a pot with enough water to cover it. Bring to a boil and simmer for 20 minutes.
7. Drain the boknafisk and remove any bones and skin. Flake the fish into small pieces.
8. In a bowl, whisk together the heavy cream, eggs, dill, salt, and black pepper.
9. Add the flaked boknafisk to the bowl and mix well.
10. Pour the mixture into the pre-baked tart crust.
11. Bake for 30-35 minutes, or until the filling is set and golden brown.
12. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 24 hours (for soaking the boknafisk)
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 31g
Carbohydrates: 17g
Protein: 16g
Substitutions for ingredients:
- If boknafisk is not available, you can use any other firm white fish, such as cod or haddock.
- You can use half-and-half instead of heavy cream for a lighter version of the tart.
- If fresh dill is not available, you can use dried dill instead.
Variations:
- Add chopped onions or leeks to the filling for extra flavor.
- Top the tart with sliced tomatoes before baking for a colorful presentation.
- Use a mixture of different herbs, such as parsley and chives, instead of dill.
Tips and tricks:
- Make sure to soak the boknafisk for 24 hours to remove the salt and rehydrate the fish.
- Blind-baking the crust before adding the filling will prevent it from getting soggy.
- Let the tart cool for a few minutes before slicing to prevent the filling from falling apart.
Storage instructions:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the tart on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter garnished with fresh dill sprigs.
- Cut the tart into small squares and serve as an appetizer.
Garnishes:
- Fresh dill sprigs
- Lemon wedges
Pairings:
- Serve the tart with a crisp green salad dressed with lemon vinaigrette.
- Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Boiled new potatoes tossed with butter and fresh herbs.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to soak the boknafisk for 24 hours to remove any excess salt.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
- Boknafisk is a traditional Norwegian dish made from dried and salted cod. It has been a staple food in Norway for centuries and is still enjoyed today.
Flavor profiles:
- The tart has a creamy and savory filling with a hint of fresh dill. The boknafisk adds a salty and slightly smoky flavor to the dish.
Serving suggestions:
- Serve the tart as a main course for lunch or dinner, accompanied by a side dish and salad.
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Region: Norwegian