9 oz flour 00

1 egg

3 oz butter

Salt

Olive oil

METHOD

Mix all ingredients and add water if dry. Rest for two hours in refrigerator. Cover the tart mold with a rolled out dough (about 3mm). Add the cooked cod mixture from above (before baking it) to the tart mold and bake at 375 °F for approximately twenty minutes. Serve warm with frisée lettuce.