Flambé with Salmon Trout

Dough: Mix sugar, salt, flour and yeast in a baking bowl. Add water, mix, knead into a soft, smooth dough.

Cover and let rise at room temperature for about one hour. Divide dough into portions of about 300 g, form into balls. Roll out balls on a little flour to about 2 mm thick oval dough bottoms, place on baking paper, prick tightly with a fork. Dust edges of dough with flour.

Topping: remove any bones from the fish fillets with tweezers, cut the fillets diagonally into strips about 3 cm wide, sprinkle with the juice of one lemon, mix, season with salt (1), marinate for about thirty minutes.

Mix the crème fraîche with the onion greens, season with nutmeg and salt (2), spread evenly on the pastry ovals, leaving a margin of about 2 cm all around. Rub the fish strips dry with kitchen roll and spread evenly with the onion rings on the dough ovals, season. Pull the tarte flambée together with the parchment paper onto the back of a baking tray.

Bake for about fifteen minutes on the lowest rack of the oven heated to 240 °C. Remove from the oven and bake on the spot. Take out, bring to the table on the spot.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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