Ingredients
- 1 butter puff pastry
- 30 g of butter
- pepper
- salt
- 1 tablespoon of cornstarch
- 1 sachet of frozen seafood mix
- 20 cl of thick cream
- 1/2 glass of dry white wine
- 4 shallots
- nutmeg
- breadcrumbs
Preparation
- Roll out the puff pastry in a pie dish, prick it with a fork and cover it with breadcrumbs.
- Peel and finely chop the shallots and sauté them gently in 30 g of butter in a frying pan. Add the white wine.
- Add the seafood mix (thawed), mix well, season with salt, pepper and nutmeg. Pour in 20 cl of cream (1 carton).
- Let it reduce slightly and add the cornstarch to slightly thicken the sauce. Pour over the puff pastry.
- Bake for 25 minutes in the preheated oven at 200°C (thermostat 7).
- Just before serving, you can drizzle with more fresh cream.
Utensils
- 1 pie dish
- 1 oven
- 1 fork
- 1 lid
- 1 rolling pin
- 1 set of 3 frying pans
- 1 brush
- 1 knife
- 1 peeler
- 1 wooden spoon
- 1 kitchen scale