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Leeks
Seafoods pot with lemon and basil
Author:
Les Cultures de chez nous
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Preparation
50
Baking
40
Portions
4
Freezing
No
Calories
475
Sodium
350
Protein
29 g
Fiber
Great sources
Cholesterol
Fat
28 g
Sugar
Carbohydrate
26 g
Iron
Calcium
Ingredients
Preparation
Ingredients
125 gr (1/4 pound) of burbot filled into medaillons or sole fillet
125 ml (1/2 cup) of small scallops
80 ml (1/3 cup) of lobster flesh into chunks
125 gr (1/4 pound) of shelled shrimps
60 ml (1/4 cup) of 15% thick cream
2 ml (1/2 teaspoon) of Dijon's mustard
30 ml (2 tablespoons) of melted butter mixed with 30 ml (2 tablespoons) of flour
Salt and pepper up to taste
1 circle of puff pastry of 21,5 cm (8 1/2 inches) of diameter
Browning (1 egg yolk + 5 ml of water)
8 chopped basil leaves
125 g (1/4 pound) of lake walleye sliced in four
Short-broth:
15 ml (1 tablespoon) of extra virgin olive oil
180 ml (3/4 cup) of minced leeks white
60 ml (1/4 cup) of celery root diced into 1,25 cm (1/2 inch)
80 ml (1/3 cup) of carrots sliced into rings and sliced in four
80 ml (1/3 cup) of potatoes diced into 1,25 cm (1/2 inch)
1 celery branch diced into 1,25 cm (1/2 inch)
60 ml (1/4 cup) of dry white wine
250 ml (1 cup) of white poultry stock or water
4 lemon peel strips
22 ml (1 1/2 tablespoon) of lemon juice
1 sliced of smoked bacon breast
2 cloves
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Seafoods pot with lemon and basil
From
Oct 30
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Jan 01
Preparation
Preheat oven at 230 °C (450 °F).
Prepare short-broth. In a large pan, heat oil at medium heat and sweat leeks, celery root, carrots, potatoes and celery 5 minutes covered.
Add wine, white stock, lemon peel and juice, smoked bacon and cloves, bring to a boil, then reduce heat and simmer 2 minutes.
Add burbot, scallops, lobster, shrimps, walleye, stir, cover and remove from oven. Cool down 5 minutes (heats left will cook fishes and seafoods).
Filter preparation. Set fishes, seafoods and vegetables into large ramekins of 18 cm (7 inches) of diameter, remove smoked bacon and cloves.
Pour short-broth in a casserole and reduce at medium-high heat for about 8 minutes, until obtaining 250 ml (1 cup). Then add cream, mustard and beurre manié (a mix of butter and flour).
Generously whisk and cook until it thickers, so for about 1 minute.
Pour into ramekins and mix. Brush around ramekins with brownings and cover with puff pastry while pressing lightly over sides. Also brush top of the pastry with browning.
Oven bake over center grill for about 20 minutes, until pastries puff and browns.
Set into 4 dishes and garnish with basil. Serve.
Chef's notes
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