Salmon and shrimps pâté
25
30
4
No
Ingredients
- 750 ml (3 cups) of fish fumet
- 125 ml (1/2 cup) of diced carrots
- 125 ml (1/2 cup) of diced celery
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of green peas
- 60 ml (1/4 cup) of flour
- 250 ml (1 cup) of 15% cooking cream
- 450 g (1 pound) of salmon fillet, without skin and sliced into cubes
- 225 g (1/2 pound) of northens shrimps
- 5 ml (1 teaspoon) of chopped garlic
- Salt and pepper up to taste
- 250 g (1/2 pound) of pie crust
- 1 egg yolk
Preparation
Side-by-side mode
- In a casserole, bring fish fumet to a boil. Add vegetables and cook 5 minutes. Filter broth over a bowl. Set aside broth and vegetables.
- In a casserole, melt butter. Add flour and cook for 1 to 2 minutes, brown.
- Pour fish fumet and cream while whisking. Heat until simmering.
- Add vegetables, salmon, shrimps, garlic and seasoning. Stir and remove from heat.
- Preheat oven at 400°F (200°C).
- Over a floured work surfaces, set dough into a square of 20 cm (8 inches).
- Pour the preparation in a square gratin plate of 20 cm (8 inches). Cover with dough and slice surplus. Make an incision over the crust to few places a brush with egg yolk.
- Oven bake for 30 to 35 minutes, until the crust browns.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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