Seafoods with leeks pie
20
45
4 to 6
No
Ingredients
- 60 ml (1/4 cup) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 4 sliced carrots
- 4 peeled and diced potatoes
- 250 ml (1 cup) of water
- Salt and pepper up to taste
- 5 ml (1 teaspoon) of tarragon, thyme or marjoram
- 115 g (4 oz) of diced salmon
- 115 g (4 oz) of diced white fish
- 12 large shrimps
- Lemon zest and juice
- 30 ml (2 tablespoons) of all-use flour
- 8 phyllo pastry sheets
- Melted butter
Preparation
Side-by-side mode
- Heat butter in a large casserole. Fry leeks, carrots and potatoes. Add water, salt, pepper and herbs. Cover and cook 10 minutes.
- Mix fishes and shrimps with zest, lemon juice and flour. Add this mixture to the vegetables until it thickers. Remove from heat. Set aside.
- Preheat oven at 190 ˚C (375 ˚F).
- Butter a pie pan of 23 cm (9 inches). Set a phyllo pastry sheet, butter lightly, then set another phyllo pastry sheet. Butter. Repeat the same way with the 6 remaining phyllo pastries. Set seafoods mix and leeks over the phyllo pastries. Fold the pastry surplus over its center. Oven bake 35 minutes.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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