Pie Filled with Seafood Ragout
A puff pastry pie filled with a fresh seafood ragout is a recipe featuring ingredients from the puff pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g puff pastry (from the freezer aisle)
- 4 peeled scallops
- 150 g pre-cooked shrimp
- 500 g Venus clams
- 1 kg mussels
- 500 g green asparagus (1 bunch)
- 1 bunch spring onions
- 50 g butter
- 400 ml whipping cream
- 400 ml fish stock (glass)
- 1 egg yolk
- Salt
- freshly ground pepper
Instructions
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1.
Preheat the oven to 200°C. Place two sheets of puff pastry on top of each other and cut into squares. Let thaw slightly and cut a small square from each so that only the top sheet is scored. Beat the egg yolk with 1-2 tbsp water and brush the scored part of the pastry. Place on a baking tray lined with parchment paper and bake for about 20 minutes until golden brown.
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2.
Clean the mussels in running cold water, discard any open or broken shells. Drain remaining mussels in a sieve. Add mussels to a large pot of salted water and cover; cook over high heat until they open. Discard unopenable ones. Remove the meat from the shells and set shells aside.
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3.
Cut scallops into pieces. Heat 1 tbsp oil in a pan and brown for 2 minutes over high heat.
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4.
Wash asparagus, trim woody ends and cut into 2 cm pieces. Blanch in boiling salted water for about 5 minutes. Drain.
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5.
Peel onions and quarter them, removing the green parts. Melt 30 g butter in a pan and sauté onion quarters. Add asparagus and continue sautéing. Season with salt and pepper and simmer covered for about 15 minutes.
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6.
Add fish stock to a pot and bring to a boil with cream. Cook until sauce thickens. Add mussel meat, scallops, shrimp, and the pan mixture; simmer for 5 minutes over low heat.
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7.
Carefully lift the top of each puff pastry pie and fill with sauce. Replace the lid and serve immediately with asparagus.
