Mediterranean Seafood Fantasy
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 500 | g | puff pastry |
| Wine, White, Dry | ||
| KNORR Roux Brown | ||
| 50 | ml | Knorr Cuisine Cooking Cream |
| 350 | ml | KNORR Fish Bouillon |
| 120 | g | Carrots & Leeks, cut into fine strips (Julienne). |
| 120 | g | White fish fillet (Filet de fera) , of your choice. |
| 120 | g | Salmon, fillet of |
| 120 | g | Mussels |
| 120 | g | prawns cooked , (or shrimp). |
Preparation
1. Roll out the puffy pastry. Cut into oval or Fish shape.
2. Egg wash and bake in a pre-heated oven (175C).
3. Cut the salmon and white fish into bite size pieces. Poach in the fish boullion and wine with the vegetables.
4. Remove the fish and keep warm.
5. Reduce the fish stock by a quarter and thicken to the required consistency with the Roux Blanc.
6. Add all the fish to the sauce and correct the consistency with cream.
7. Serve in a warm pastry case.
