Seafoods pot with lemon and basil
50
40
4
No
Ingredients
- 125 gr (1/4 pound) of burbot filled into medallions 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 shrimp
- 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) in 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 tablespoons) of lemon juice
- 1 slice of smoked bacon breast
- 2 cloves
Preparation
Side-by-side mode
- Preheat oven to 230°C (450°F).
- Prepare short-broth. Heat oil at medium heat in a large pan and sweat leeks, celery root, carrots, potatoes and celery for 5 minutes covered.
- Add wine, white stock, lemon peel and juice, smoked bacon, and cloves. Bring to a boil, then reduce heat and simmer for 2 minutes.
- Add burbot, scallops, lobster, shrimp, and walleye, stir, cover, and remove from oven. Cool for 5 minutes (the heat left will cook the fish and seafood).
- Filter preparation. Set fish, seafood and vegetables into large ramekins 18 cm (7 inches) in diameter, and remove smoked bacon and cloves.
- Pour the short broth into a casserole and reduce it to medium-high heat for about 8 minutes until it reaches 250 ml (1 cup). Then add cream, mustard, and beurre manié (a mix of butter and flour).
- Generously whisk and cook until it thickens, so for about 1 minute.
- Pour into ramekins and mix. Brush around ramekins with brownings and cover with puff pastry while pressing lightly over the sides. Also, brush the top of the pastry with browning.
- Oven bake over center grill for about 20 minutes, until pastries puff and brown.
- Set into 4 dishes and garnish with basil. Serve.
