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    • Pissaladiere

    Mark Sharron
    Easy
    25-30
    2
    Amount Per Serving: Calories 463; Fat 28g; Carbohydrates 33g; Protein 16g
    Pissaladiere is a traditional Provençal dish from the south of France. This savoury tart is made with puff pastry, onions, anchovies, olives, and other flavorful ingredients. It can be served as an appetiser, a side dish, or a main course. Pissaladière is simple to make and will surely be a hit with your family and friends.
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    Ingredients

    • 1 sheet of puff pastry
    • 2 onions, thinly sliced
    • 8 anchovy fillets
    • 1/4 cup black olives, pitted
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon fresh thyme leaves
    • 1/4 teaspoon sea salt
    • Freshly ground black pepper, to taste
    • 1/4 cup freshly grated Parmesan cheese (optional)

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • 7. Bake for 25-30 minutes, until the pastry is golden brown.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.