Bouchees Aux Fruits De Mer
|1 package (10 oz)puff pastry shells|
|4 sprigfresh parsley|
|3 sprigfresh thyme|
|1 bay leaf|
|5 tablespoonbutter; divided|
|1 poundmedium-size fresh shrimp; peeled and halved|
|12 scallops; halved (1 pound)|
|18 crawfish tails; peeled and halved (3/4 pound)|
|1 1/2 cupdry white wine; divided|
|2 tablespoonall-purpose flour|
|2 shallots; minced|
|1/4 poundfresh mushrooms; chopped|
|8 ounceclam juice|
|1/3 cupall-purpose flour|
|1 egg yolk|
|8 ouncesour cream|
|Italian parsley; parsley|
Bouchees Aux Fruits De Mer Preparation
Bake pastry shells according to package directions. Set aside.
Place fresh parsley sprigs, fresh thyme sprigs, and bay leaf on a 6-inch square of cheesecloth; tie with string. Set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add shrimp, scallops, and crawfish, and saute 4 minutes or until done. Stir in 1/2 cup wine and 2 tablespoons flour, and cook, stirring occasionally, 5 minutes. Remove from skillet, and set aside.
Melt 1 tablespoon butter in a Dutch oven over medium heat; add shallots and mushrooms, and saute until tender. Stir in remaining 1 cup wine and herb bag. Bring to a boil. Stir in clam juice, and cook until liquid is reduced to 1 1/2 cups (about 15 to 20 minutes). Discard herb bag.
Melt remaining 2 tablespoons butter in skillet over medium heat, and add 1/3 cup flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir into mushroom mixture.
Stir together yolk and sour cream. Add to mushroom mixture; cook over low heat, stirring constantly, 5 to 6 minutes. Stir in salt and pepper. Spoon evenly into pastry shells, and top with seafood sauce. Garnish, if desired.
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