Seafood Ragout in Puff Pastry
Ingredients
- Ingredients
- 4 pcs Scallop
- 200 grams Crabmeat (shelled)
- 1 shallot
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 150 milliliters milk
- 150 grams Whipped cream
- salt
- freshly ground peppers
- Worcestershire sauce
- lemon juice
- 2 Tbsps dry sherry
- 1 Tbsp scallions
- 8 Puff pastry (finished product)
Preparation steps
Dice scallops and crabmeat into 1 cm (approximately 3/8 inch) cubes. Quickly fry crab claws and scallops in 1 tablespoon butter then remove from heat. Then fry the very finely diced shallots in the remaining butter fry in the same pan, stir in the flour and lightly brown.
Pour in milk and cream, while vigorously beat ingwith a whisk. Season with salt, pepper, Worcestershire sauce and lemon juice to taste and stir in the sherry. Then add scallops and crabmeat, heat through, remove from the heat and let rest.
Place puff pastry on a baking sheet and bake in preheated oven on the middle rack at 180°C (approximately 350°F) convection for about 8 minutes.
Place pastries on preheated plates, fill with seafood ragout and decoratively puff pastry lid with remaining seafood (use crab claw meat for this), garnish with chives and serve immediately.
