Classic tartlets with shrimp filling

Refreshing a classic Danish dish can be challenging—but this one succeeds. The filling uses hand-peeled shrimps instead of chicken, paired with white asparagus, fresh dill, and lemon. A flavorful combination that elevates the dish.

INGREDIENTS

Tartlet shells

• 4 tbsp butter

• 4 tbsp wheat flour

• 5 dl milk

• 1 dl cream

• 1 jar white asparagus

• 300 g hand-peeled shrimps

• 2 bunches dill

• 1 organic lemon

Melt the butter in a saucepan and add the flour. Whisk well and let it cook for a couple of minutes. Gradually add the milk and cream while whisking. Add the liquid from the white asparagus until the sauce reaches the right consistency. Bring the sauce to a boil and whisk thoroughly. If the sauce feels too thick, add a little more milk.

Cut the asparagus into bite-sized pieces and finely chop the dill. Drain the shrimps, rinse them in cold water, and let them dry. Grate some lemon zest into the sauce. Cut the lemon in half and squeeze in about 1 tablespoon of juice.

Now add the shrimps, asparagus, and dill. Stir gently and season with salt and pepper. Warm the tartlet shells in the oven and fill them with the hot shrimp mixture. Serve immediately.