So here I am blown away, I made a recipe to die for, but beware, not all system. So picture to whet your mouth and then :-) recipe
Ingredients for 4 people:
- 250 grams of scallops
- 250 grams of scallops
- 4 leeks
- 15 cl of white wine
- 25 cl of fish stock
- 25 cl of fish stock
- 20 cl cream
- 2 shallots
- 100 gr butter
- 1 egg yolk
- 1 roll puff pastry
- juice of half lemon
Chop the shallots and put them to melt in 10 grams of butter. When they become translucent, add white wine and let reduce until dry, that is to say that there is almost no liquid.
Pour the fish stock and reduce to 3 / 4.
Meanwhile cut the leeks into quarters lengthwise to rinse and cut into small pieces. Make them blend in butter until tender.
Once the sauce is reduced add the cream and bring to boil. Remove from heat, add lemon juice and finish the sauce with the remaining 90 g butter, cut into small cubes.
For the dough, pour your ramekins, casseroles or casseroles that you selected on the dough (be careful, they must withstand the heat of the oven, 250 ° c). Cut the dough to 1 cm from the edge.
In your casserole, make a bed of leeks, place below your scallops and drizzle with the sauce up to 1 cm from the edge.
Brush the dough pre-cut egg yolk added water. Place the dough on the plate and casserole is well on the edges to seal.
Warning that the dough is sticking to walls and there is certainly no hole (I have two who fled because I did not see that there was any small hole at the edge when I made my dough adhering to the walls).
Bake for 20-25 minutes at 250 ° C
enjoyed without moderation, the kids loved it but hey they have always been accustomed to eat vegetables that many children do not know or hate. When my husband saw the censers the plates, he said, "you went to the caterer ???"," not homemade ... it .... it says a lot ;-))
