Ingredients:
- 2 pounds of coarsely chopped mixed seafood (cod, shrimp, scallops)
- 1 bundle of asparagus, cut into small sections
- 1 small bag of baby carrots, chopped
- 1 1/4 stick of butter
- 3/4 cup pearl onions, peeled
- 4 cups seafood stock
- 3/4 cup half and half
- 1 frozen puff pastry sheet, defrosted
- 1 egg beaten with 1 tablespoon of water
- coarse kosher salt and freshly ground black pepper
- In a small sauce pan, bring the stock to a boil, then set aside.
- In a large casserole, melt the butter. Cook the pearl onions over low heat, until translucent. Add the flour and continue cooking for 2 minutes stirring continuously. Add the hot stock. Let it simmer 1 minute till the sauce thickens.
- Add the half and half, 1 teaspoon salt, and some ground pepper.
- Add the vegetables and stir well. Preheat the oven to 400 degrees.
- Add seafood to mixture, and stir until just barely cooked. Remove from heat.
- Pour into 4 separate Le Creuset mini - cocottes or large ramekins.
- Cut 4 round circles out of the puff pastry sheet. Place circle on top of each mini cocotte.
- Brush with egg wash. Cook for 20 minutes or until golden brown.
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