Fanari

Brand new unique products in smoked fish market in Greece and around the Globe.

SMOKED MACKEREL FILLET

SMOKED MACKEREL SLICE

LAKERDA FROM MACKEREL

STRIPE SMOKED MACKEREL SALAD

SMOKED HERRING FILLET

OUZOMEZES

SMOKED SARDINE

SMOKED COD FILLET

ANCHOVIES FILLET

ANCHOVIES FILLET MARINATED

TUNA SKIPJACK FILLET

SEAFOOD PASTIRMA

MUSSELS WITH OREGANO

CRAB ROLLS BOILD

BOILED OCTOPUS

BOILED OCTOPUS SALAD

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SMOKED MUSSELS

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SMOKED BABY SHRIMP

SMOKED MULLET LYKOURINOS

WHOLE SMOKED HERRING

SMOKED MACKEREL FILLET

SMOKED OCTOPUS

SMOKED MACKEREL FILLET

WHOLE SMOKED MACKEREL

SMOKED HERRING IN A BOX

23/05/2018

SCRAMBLED EGGS WITH SMOKED MACKEREL

11/09/2018

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SMOKED HADDOCK "TO FANARI" TARTS

30/08/2018

Ingredients:

  • 200g plain flour, plus extra for dusting
  • 50g cold lard, cubed
  • 50g cold unsalted butter, cubed
  • 1 egg yolk, lightly beaten

For the filling:

  • 140g undyed smoked haddock "TO FANARI", cut into bite-sized cubes,
  • 1 tbsp unsalted butter,
  • 1 medium leek,thinly sliced,
  • 1 medium egg, plus 3 yolks,
  • 1/2tsp turmeric,
  • 1tsp freshly ground pepper and
  • salad for serving
    •  thinly sliced
Method:
  1. To make the pastry, pulse the flour, lard and butter in a food processor until it resembles fine breadcrumbs. Sprinkle over 1½ tbsp cold water and pulse again until the pastry just comes together. Divide into 6 pieces, wrap in cling film and chill in the fridge for 30 mins.
  2. Heat oven to 200C/180C fan/gas 6. Roll each ball of pastry into a 12cm disc on a lightly floured surface and use to line 6 x 8cm tartlet tins. Line the tarts with baking parchment and baking beans, and chill in the fridge for 20 mins. Bake on a tray in the oven for 15 mins, then remove the baking beans and bake for a further 5 mins until golden. Brush with the egg yolk and return to the oven for 2 mins.
  3. Meanwhile, to make the filling, heat the butter in a small saucepan, add the leek and cook for 5 mins until beginning to soften. Add the seasonings, and cook for a further 5 mins. Turn down the oven to 160C/140C fan/gas 3 and lightly whisk together the cream, egg and yolks, and some seasoning.
  4. Divide the leek mixture between the tart cases, arrange the smoked haddock "TO FANARI" pieces on top and fill with the cream mixture to just below the pastry rim. Bake for 15-20 mins. Allow the tarts to cool a little in their tins, then serve with a handful of mixed salad leaves, if you like.
Bon Appetit

Contact Us

Fanari, Rdopi, 69100
GREECE

phone: +30 25350 312000
e-mail: info@fanarifish.com