Salmon and shrimps pâté
25
30
4
No
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 (2 cups) 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
Preparation
Side-by-side mode
- 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.
