Tartlets with prawns, asparagus and fish balls
Recipe for tartlets with prawns, asparagus and fish balls - a classic from my childhood.The recipe makes about 12 tartlets.
Servings 4 people
Calories 300kcal
Ingredients
- 60 g butter
- 3-4 tbsp plain flour
- 300 ml vegetable stock
- 300 ml milk - preferably whole milk
- 100 ml liquid from the jar of asparagus
- 1-2 tbsp tomato ketchup
- 1/2 lemon
- 400 g fish balls (fiskeboller), cut into bite-sized pieces
- 175 g white asparagus from a jar, drained weight
- 1/2 bunch green asparagus, sliced - optional
- 200 g prawns, peeled weight
- Salt and freshly ground pepper
To serve
- Warm tartlet shells
- Finely chopped dill
Instructions
- Melt the butter in a saucepan and whisk in the flour. Let it cook through for a couple of minutes.
- Add the stock a little at a time, whisking thoroughly, then pour in the asparagus liquid and the milk. Let the sauce simmer gently for 5-10 minutes, stirring regularly so it doesn't catch on the bottom.
- Add the ketchup and season to taste with freshly squeezed lemon juice, salt and freshly ground pepper.
- Cut the white asparagus into bite-sized pieces and drain them well.
- Stir the fish balls and the asparagus pieces (both white and green) into the sauce and heat through thoroughly.
- Just before serving, stir the prawns into the sauce and heat them briefly. Take care not to heat them for too long or over too high a heat - they will turn tough.
- Serve the filling in warm tartlet shells, topped with a few prawns and fresh dill if you like.
Nutrition
Calories: 300kcal | Carbohydrates: 11g | Protein: 31g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 162mg | Sodium: 665mg | Potassium: 729mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1059IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 2mg