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Seafood puff pastry with basmati rice seasoned with espelette chili

MAINS, Fish, Seafood & Shellfish

In puff pastry shells, a rich creamy sauce with leeks and seafood with basmati rice with Espelette chili.

Note

Feel free to change the seafood in this recipe. However it is important to not overcook them so they remain tender.

Ingredients

Recipe for 4 persons

For the seafood sauce

60 Gr

Butter

1 Unit(s)

White onion

1 Unit(s)

Leek

60 Gr

Flour

60 Ml

White wine

625 Ml

Milk

150 Ml

35% whipping cream

1 Tbsp

Fish stock

16 Unit(s)

Bay scallops

12 Unit(s)

Peeled medium shrimps

4 Sprig(s)

Parsley

4 Unit(s)

Store-bought patty shells

0.25 Tsp

Nutmeg

For the rice

200 Gr

Basmati rice

5 Ml

Espelette pepper

Preparation time: 25 min

General preparation

Cut the onions in cubes, wash and minced the leeks, chop the parsley. Cut the scallops in half and the shrimps in small pieces. Prepare the fish stock in 500ml of hot water.
Bechamel preparation

In a sauce pan, melt the butter and add the flour, whisk it continuously until it gets smooth, then add the milk and whisk until it gets thick. Finish with salt, pepper and nutmeg. Set aside.
For the leeks

In a warm pan cook the leeks with olive oil until they become tender and then lower the heat to the lowest setting.
For the vol-au-vent garnish

In a hot pan with vegetable oil, sear the shrimps and the scallops for two minutes then set aside. In the same pan, sweat the onions, deglaze with white wine and reduce, add the fish fumet and reduce again and finally add the cream and let it cook for 4 minutes. Pour it on the leeks, add the bechamel and the seafood and then adjust the seasoning.
For the rice

In a big pot of salty boiling water, cook the rice for 20 minutes. Strain and add a drizzle of olive oil, salt and the Espelette chili.
For the plating

With a knife, remove the top from the vol-au-vent and warm them in the oven for two minutes. Put it on the plate and garnish with the seafood mix and finish with the rice on the side.