Get ready to impress with these homemade puff pastry tartlets with langoustine and bisque.
The tartlet cases are simply cut from puff pastry and baked in the oven until golden and crisp.
Meanwhile, the filling is prepared with chopped langoustine tails, fresh asparagus, fish balls (fiskeboller, Danish tinned fish dumplings) and a flavourful bisque, seasoned with lemon and fresh dill.
You can buy the bisque ready-made and simply add cream, as described in the recipe. Alternatively, you can make your own bisque with cream and use it as the sauce. The filling should not swim in sauce – it should just be lightly coated in the bisque.
I have a recipe for homemade langoustine bisque – click here.
This recipe is perfect as a starter or for a light lunch, and it is sure to impress your guests.
Enjoy the delicate flavours and the crisp texture in every bite.
Homemade tartlets with langoustine and bisque
Recipe for crisp home-baked puff pastry tartlets with a filling of langoustine, asparagus and bisque.The recipe is starter-sized and makes 4 homemade tartlets.
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Ingredients
Tartlets
- 1-2 sheets puff pastry
- 2 egg yolks – for brushing
Filling
- 8 fresh green asparagus spears
- 4 fresh white asparagus spears – jarred white asparagus can be used instead
- 1 onion, finely chopped
- 100 ml white wine
- 200 ml langoustine bisque
- 250 ml cream
- 150 g fish balls Danish fiskeboller, from a tin or jar
- 1 bunch dill, finely chopped
- 4 large langoustines, finely chopped
- 1/2 lemon, juice of
- Salt and freshly ground pepper
- Oil
To serve
- 4 large langoustines
- Dill, parsley or other green garnish
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Method
Preparation
- Peel the langoustines and remove the intestinal tract and any grit. Pat them dry and push a toothpick or similar lengthways through 4 of them, – so they hold their shape when fried.Finely chop the other 4 and set aside.
- Peel the white asparagus, then cut both the white and the green asparagus into pieces of about 1 cm – discard the woody ends.
- Drain the fish balls and cut them into smaller pieces – roughly the same size as the asparagus pieces.
Tartlets
- Cut 4 circles about 8 cm in diameter out of the puff pastry – these are the bases of your tartlets.Using the same diameter, cut a further 3 layers for each tartlet – so 12 more rounds in total. Cut the centre out of these circles, so you are left with rings about 1/2 cm wide.It is easiest to use 2 rolls of puff pastry. Alternatively, use a single roll, re-roll the offcuts and cut rings from these until you have all the rings you need.
- Brush the bases with egg yolk and stack 3 rings on top of each. Brush the whole tartlet with egg yolk again, and gently prick the base of the tartlet with a fork.
- Bake the tartlets in a preheated conventional oven (top and bottom heat) at 200°C for about 15-20 minutes – or until golden and crisp.
Filling
- Heat a saucepan and fry the asparagus pieces in a little oil for 2-3 minutes. Season with salt and freshly ground pepper.Set them aside on a plate.
- In the same pan, sweat the onion until soft and translucent.
- Pour in the white wine and let it reduce well, then add the langoustine bisque and cream.Let the sauce reduce well until it is nicely creamy, then add the fish balls and let them heat through for 3-4 minutes.
- Finally, stir in the chopped langoustines, dill and asparagus, and season to taste with salt, freshly ground pepper and freshly squeezed lemon juice.
- Meanwhile, heat a little oil in a frying pan and sear the 4 skewered langoustine tails over a good high heat until they take on colour – start with the back (rounded side) down.Turn off the heat, turn them over and leave them to finish in the pan for a further 1/2-1 minute, then set them aside on a plate.
Plating
- Fill the tartlets generously with the filling and bisque, and top with a seared langoustine and mixed herbs.Season with freshly ground pepper before serving.
Nutrition
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Hej. Hvad er det for en hvid blomst, du har pyntet med??
Mvh Kirsten
Hej Kirsten
Uhhh det ved jeg desværre ikke. Købte dem hos en lokal gårdbutik på Fanø, hvor de stod i små buketter med andre spiselige blomster.
Warm wishes, Dianna
Rigtig flot nytårs forret – kræver en del forberedelse men er ellers nem at gå til og smager suverænt
Hej Karen
Ej hvor er det sødt skrevet – tusind tusind tak 🙂
Warm wishes, Dianna
Hej
Bruger du 4 eller 8 jomfruhummer til retten?
Jf. forberedelse bruger 4 hele og dernæst skære 4 i stykker.
Mvh. Flemming
Hej Flemming
Der skal bruges 4 jomfruhummer til selve fyldet (hakket), og 4 hele jomfruhummer til toppen 🙂
Dbh Dianna