March

Dartois aux fruits de mer (préparation : 15 minutes ; cuisson : 15 minutes )

un dartois : double abaissé de feuilletage fourré de crème d’amandes ou d.un appareil salé

This is a delightful entrée that combines my favorite pâte feuilletée, and shellfish or fruits de mer, coquillages . And your guests will love it!

Here are the ingredients :

400 g pâte feuilletée

5 dl court bouillon pour poisson

8 Langoustines

1 échalote

1 dl vin blanc

1,5 crème

8 noix de St Jacques

50 g de crevettes décortiquées

15 g beurre

1 c. à soupe Calvados ou de marc

Prepare your pâte feuilletée.

Heat up the court-bouillon. When it comes to a boil’ throw in the langoustines for 5 minutes; take them out and take off the shells and set the tails aside.

Chop the échalote and put it in a pot with the white wine, crème fraîche, salt, pepper and turn the heat on.  Drop in the scallops for 5 minutes. Take them out and cut them up in squares. Add the liqueur to the saucepan and reduce it until it thickens. Put the langoustines, scallops and the shelled shrimp in, stir and heat up slowly.

Heat up the oven to 240 C.

For the assembly of the pâte feuilletée : cut your pastry dough into 2 squares per dartois : 10 x 24 cm , 12 x 26 cm

Put the filling in the middle of the larger pastry square, leaving a 1 cm border for the top smaller square , pinching it to close . Crack an egg, mix it and brush it on the top of the dartois, cutting an opening for the steam to go out.

Put the dartois on a lined baking sheet into a hot oven for 25 minutes.

Serve hot/ Servir chaud!