Ingredients

  • 750 ml (3 cups) of fish fumet
  • 125 ml (1/2 cup) of diced carrots
  • 125 ml (1/2 cup) of diced celery
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of green peas
  • 60 ml (1/4 cup) of flour
  • 250 ml (1 cup) of 15% cooking cream
  • 450 gr (1 pound) of salmon fillet, without skin and sliced into cubes
  • 225 gr (1/2 pound) of northens shrimps
  • 5 ml (1 teaspoon) of chopped garlic
  • Salt and pepper up to taste
  • 250 gr (1/2 pound) of pie crust
  • 1 egg yolk
LeeksFind our bag in yourlocal grocery store

Preparation

  • In a casserole, bring fish fumet to a boil. Add vegetables and cook 5 minutes. Filter broth over a bowl. Set aside broth and vegetables.
  • In a casserole, melt butter. Add flour and cook for 1 to 2 minutes, brown.
  • Pour fish fumet and cream while whisking. Heat until simmering.
  • Add vegetables, salmon, shrimps, garlic and seasoning. Stir and remove from heat.
  • Preheat oven at 200°C (400°F).
  • Over a floured work surfaces, set dough into a square of 20 cm (8 inches).
  • Pour the preparation in a square gratin plate of 20 cm (8 inches). Cover with dough and slice surplus. Make incision on th crust to few places a brush with egg yolk.
  • Oven bake for 30 to 35 minutes, until the crust browns.

Chef's notes

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