dessert · British-inspired
'Scampi', chips and tartare sauce
A pie or tart centered on king edwards, salt, free-range eggs, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 3 item 3 large King Edwards
- 1 item salt
- 2 item 2 free-range eggs
- 1 item 150g/5oz plain flour
- 1 item salt and freshly ground black pepper
- 1 item 250ml/9fl oz British ale
- 1 item 400g/14oz monkfishmonkfish
- 2 item 2 large free-range egg yolks
- 1 teaspoon 1 tsp white wine vinegar
- 1 teaspoon ½ tsp mustard powder
- 1 teaspoon 1 tsp salt
- 1 item 1 lemon
- 1 item 275ml/10fl oz rapeseed oil
- 2 tablespoon 2 tbsp chopped capers
- 4 item 4 gherkins
- 1 tablespoon 1 tbsp flatleaf parsley
Equipment
Mixing bowl + Pie or tart pan
How to make it
- 1
Heat the oven to 375°F and prepare the crust or baking dish.
- 2
Combine king edwards, salt, free-range eggs, flour, salt and freshly black pepper, british ale, monkfishmonkfish, free-range egg yolks, white wine vinegar, mustard powder, salt, lemon, rapeseed oil, capers, herkins, and flatleaf parsley, reserving any crust or topping ingredients as needed.
- 3
Fill the crust or dish, add the topping, and bake until the filling is set or bubbling and the top is golden.
- 4
Cool long enough for the filling to settle before serving.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains egg and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
