Leeks

Seafoods pot with lemon and basil

Name: Seafoods pot with lemon and basil
Prep time: 1 h 30 min
Cook time: 40 min
Yield: 4
Cuisine: Plats principaux
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; 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

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Author: Crazy Leeks

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Preparation 50

Baking 40

Portions 4

Freezing No

Budget

Ingredients Preparation

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.