NAGE DE CRUSTACÉS ET COQUILLAGES EN CROÛTE - Shellfish « à la nage » with a pastry crust
PREP TIME: 1h 30 mins
TOTAL TIME: 1h 50 mins
SERVING SIZE: serves 6
Ingredients
6 oven-proof bowls or ramekins 9 to 10 cm (3.5 to ") diameter
Principal ingredients
Puff pastry crust
250 g(8.8 oz) puff pastry flour
1 egg, for egg wash
Shellfish “à la nage”
6 scallops, trimmed
6 large crawfish, shelled
12.3 oz salmon fillet, cut into 6 pieces
1 kg (2 ¼ lb) clean mussels
2 shallots, finely chopped
100 ml (3.5 fl oz) white wine
mussel cooking liquid
400 ml (14 fl oz) heavy cream
chives, finely chopped
Vegetable garnish
200g (7 oz) leeks, white part only, thinly sliced
200 g (7 oz) carrots, cut into a julienne (see chef's tip)
15g (½ oz) butter
30 ml (2 tbsp) water
200 g (7 oz) button mushrooms
juice of ½ lemon
salt, pepper
Method
- Preheat the oven to 375ºF.
- Prepare the puff pastry crust : Roll out the puff pastry on a lightly floured work surface about 2 to 3 mm thick. Cover with plastic wrap and refrigerate for 30 minutes. Cut out 6 circles of puff pastry that are 1" larger than the diameter of the serving dishes. Cover with plastic wrap and keep chilled until ready to use.
- Prepare the shellfish and fish: Place the shallots and white wine in a large pot over high heat. When the wine comes to a boil, add the mussels. Cover and cook for 2 to 3 minutes, until all the mussels are open. Reserve the cooking liquid. Shell the mussels and set aside. Discard the shells.
- Prepare the "nage" cooking liquid : Strain the mussel cooking liquid through a fine mesh sieve into a shallow pan. Add the cream and cook over medium high heat for 2 to 3 minutes. Taste and season. Cool the liquid over an ice bath and add the chives. Cover and set aside.
- Prepare the vegetable garnish : Wipe any earth off the mushrooms using a dry paper towel. Over low heat, melt the butter in a large shallow pan. Add the leek and carrot and cook gently without coloring, approximately 5 minutes. Add the mushrooms and lemon juice. Simmer for another minute or two. Taste and season. Transfer the vegetables to a clean bowl and set aside.
- Prepare the serving dishes: When all the ingredients are ready, place some vegetables in the bottom of each bowl. Arrange a piece of salmon and the shellfish on top. Pour the nage liquid into the bowls, filling them no more than two thirds of the way up. Brush the edges of the puff pastry circles with egg wash and place each one, egg washed side down, on top of a bowl to form a cover. Make sure the edges are well sealed. Brush each lid with egg wash and refrigerate for 30 minutes.
- Bake for 25 minutes, making sure the pastry is nicely colored. Remove from the oven and serve immediately.
