- To make the tartlet shells, combine the melted butter and olive oil in a small bowl. Lightly brush four 10 cm (4 in) tartlet tins with the mixture. Using a 15 cm (6 in) plate as a guide, cut out 16 rounds of filo pastry. Layer 4 filo rounds in each lightly oiled tin (the pastry will come up above the tops of the tins), brushing each round sparingly with the oil and butter mixture. Chill while making the filling.
- Put the haddock, milk and bay leaf in a small saucepan, cutting the fish to fit if necessary. Cover and simmer over a low heat for 8–10 minutes or until the fish will flake easily (the milk should hardly boil). Strain the milk and reserve for the sauce. Flake the fish and set aside.
- Preheat the oven to 190°C (375°F, gas mark 5) and put a baking sheet in the oven to heat. Melt the butter in a non-stick saucepan over a moderate heat. Add the shallots and garlic, cover and cook, stirring frequently, for 5 minutes or until the shallots are soft. Add the celeriac and 1 tbsp water, reduce the heat to low and cover again. Continue cooking for 5 minutes.
- Put the flour in a small bowl and stir in 2 tbsp of cold water to make a thick paste. Gradually add the milk used to poach the fish, stirring to make a smooth liquid. Add to the celeriac and slowly bring to the boil, stirring constantly until thickened. Stir in the lemon zest and a generous grating of nutmeg. Reduce the heat and simmer, stirring frequently, for 8–10 minutes or until the celeriac is tender.
- Meanwhile, put the tartlet shells on the hot baking sheet and bake for 5 minutes or until the pastry is golden. Carefully remove the pastry shells from the tins and set on the baking sheet. Reduce the oven temperature to 160°C (325°F, gas mark 3) and bake for a further 4–5 minutes or until the bases are lightly browned.
- Gently stir the flaked haddock, lemon juice and parsley into the sauce, and season with salt and pepper to taste. Set the tartlet shells on warm plates and spoon in the fish mixture. Garnish with parsley leaves and serve.
Some more ideas
For easy entertaining the tartlet shells and filling can be made up to 1 day ahead. Chill the filling, and store the baked tartlet shells in an airtight box. To serve, arrange the tartlet shells on a hot baking sheet, spoon in the filling and reheat in a 180°C (350°F, gas mark 4) oven for about 15 minutes. * Fill the tartlet shells with a Mediterranean prawn and vegetable mixture. Heat 1½ tbsp extra virgin olive oil in a frying pan over a moderate heat. Add 1 chopped onion, 2 seeded and chopped peppers, and 2 finely chopped garlic cloves. Cook, stirring frequently, for 3–4 minutes or until the onion has softened. Stir in 1 can chopped tomatoes, about 400 g, with the juice, 1 tbsp tomato purée and 2 medium-sized courgettes, sliced. Cover and cook for 8–10 minutes, stirring frequently, until the peppers are just tender. Gently stir in 200 g (7 oz) cooked peeled prawns. Season with salt and pepper to taste and divide among the 4 warm tartlet shells. Garnish with chopped fresh parsley and a few stoned black olives.
Filo pastry has a much lower fat content than other types of pastry and therefore is a healthier alternative – as long as you are sparing with the oil and butter for brushing. * Celeriac is the starch-storing lower stem of a special variety of celery. Unlike celery, the swollen stem rather than the stalk is eaten. It provides potassium and vitamin C as well as soluble fibre, the type that helps to lower blood cholesterol levels.
Each serving provides
B1, B6, niacin * A, B12, C, folate, calcium, iron, potassium, selenium