Deluxe seafood pie

4.6 8 évaluations

Prép. 15min

Total 1h

6 portions

Ingrédients

eschalots
100 g
fresh dill leaves only
4 sprigs
unsalted butter cut into pieces
80 g
plain flour
50 g
milk
300 g
liquid fish stock
100 g
cream cheese
100 g
French mustard
2 tsp
lemon juice and zest
½
horseradish cream
20 g
ground black pepper
2 pinches
frozen corn kernels or any leftover veg of choice, finely chopped
80 g
fresh skinless, boneless salmon fillets cut into pieces (4 cm)
450 g
peeled raw prawns
200 g
puff pastry (see Tip)
400 g
egg lightly beaten
1
black sesame seeds to sprinkle
mixed baby leaf salad or steamed veg, to serve (optional)

Niveau

facile

Infos nut. par 1 portion

Sodium 622.7 mg

Protides 29.4 g

Calories 2936.1 kJ / 701.8 kcal

Lipides 50.2 g

Fibre 4.5 g

Graisses saturées 23.6 g

Glucides 41.5 g

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Également présenté dans

Bake it till you make it 10 Recettes
Australie et Nouvelle-Zélande

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