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A delight of fish and shellfish, this seafood Emmental tart is also a recipe full of freshness.
Ingredients for 4 persons :
- 200 g ofspinach
- 1 carrot
- 1 white leek
- 40 g semi-salted butter
- 1 shortcrust pastry roll
- 12 pink prawns
- 1 slice of smoked salmon
- 3 eggs
- 8 cl of whole milk
- 5 cl of fish stock
- 8 cl of liquid cream (30% M.F.)
- 1 pinch of nutmeg
- 6 scallops
- 30 g of grated Breton Emmental
- Salt, freshly ground pepper
Breton Emmental Fisherman's Pie
- Wash and hull the spinach.
- Peel and wash the carrot. Wash the leek white. Cut these vegetables into julienne and sweat in 20 g of butter.
- In another saucepan, melt 20 g of butter, add the spinach, cook until the vegetation water has evaporated. Season.
Preheat the oven to 190 ° C (th. 6/7).
- Roll out the shortcrust pastry in a tart mold, keep in the fridge for a few minutes. Place a sheet of baking paper on the dough and pre-cook for 15 minutes.
- Shell the prawns.
- Cut the smoked salmon into strips.
- Separate the yolk and white of an egg, put the yolk in a salad bowl, add 2 whole eggs, beat them into an omelet, incorporate the milk, stock, cream and nutmeg, mix and season.
- Divide the vegetables and seafood into the precooked tart shell, fill with the appliance. Cover with Emmental and cook for 35 to 40 minutes, lowering the oven to 160 ° C (th. 5/6) after 15 minutes of cooking.
- Cut and serve.
Chef's B.A.ba
Bake a white tart shell:
- roll out the dough in a mold, pinch the edges with your fingers, cut off the excess dough and prick with a fork;
- place a baking paper on the pie shell then fill with dried beans, lentils, pits or ceramic balls to prevent any swelling or sagging of the edges;
- carefully monitor the cooking, which depends on the type of oven (traditional, fan-assisted) and the use of the pie shell (immediate consumption, continued cooking with a garnish, etc.).
Recipe: S. Samson, Photo: F. Hamel
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