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Leeks
Salmon and shrimps pâté
Author:
5/15
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Preparation
25
Baking
30
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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 g (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 g (1 pound) of salmon fillet, without skin and sliced into cubes
225 g (1/2 pound) of northens shrimps
5 ml (1 teaspoon) of chopped garlic
Salt and pepper up to taste
250 g (1/2 pound) of pie crust
1 egg yolk
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Salmon and shrimps pâté
From
Nov 20
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Jan 01
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 400°F (200°C).
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 an incision over the 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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