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Seafoods pot with lemon and basil

Author: Les Cultures de chez nous
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Pot en pot de la mer au citron et au basilic
Preparation 50
Baking 40
Portions 4
Freezing No
Calories475
Sodium350
Protein29 g
FiberGreat sources
Fat28 g
Carbohydrate26 g
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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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