Seafood In Pastry With Leek Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sainsbury9 | 6 | Servings | |
INGREDIENTS
| 350 | G, 12oz-1lb puff 350 to | |
| 450 | ||
| pastry | ||
| 1 | Egg yolk | |
| 1 | Sachet of powdered saffron | |
| 350 | g | Trimmed leeks, sliced |
| thinly | ||
| using a lot or the | ||
| green part 12oz | ||
| 300 | Single or double cream | |
| 1/2 pint | ||
| 175 | g | Mussels, fresh or canned in |
| brine 6oz | ||
| 175 | g | Cockles, fresh or canned in |
| brine 6oz | ||
| 50 | g | Butter, about 2oz |
| A little wine or vermouth | ||
| optional | ||
| 1 | Clove garlic, chopped finely | |
| optional | ||
| Salt and pepper | ||
| Chopped parsley, optional |
INSTRUCTIONS
Preheat the oven to Gas Mark 7/ 220 øC/ 425 øF. Roll out the pastry into a rectangle and cut out 6 rectangles; about 5 x 3 inches (13 x 8 cm) - this will be a little thicker than you usually roll. Mix the egg yolk with the saffron and paint each pastry shape. Using a sharp-pointed knife, make an even criss-cross pattern on the top of each. Bake on a lightly wetted tray in the preheated oven for 10-15 minutes until very well risen and cooked through. Cool a little , split carefully in two, remove any uncooked pastry and return to the turned-off, cooling oven to dry out. Cook the sliced leek over a gentle heat in the cream until well softened but still rather green. Liquidise and then strain through a fine sieve. Season and keep warm. If you are using mussels or cockles, neither should have been bathed in vinegar and both should be rinsed well to remove any remaining grains of sand. Melt enough butter in a pan to coat the seafood, with a little wine or vermouth if used. Toss the seafood in this just long enough to warm through. (Those with a taste for the earth rather than the sea might also sprinkle in a little finely chopped garlic.) Put the bottom of each reheated pastry sandwich in the middle of a warm plate and pile on the seafood. Sandwich with the pastry tops. Now spoon the warm leek cream around the pastry. Sprinkle a little chopped parsley on the sauce and serve at once. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1119
Calories From Fat: 683
Total Fat: 76.3g
Cholesterol: 47.9mg
Sodium: 462mg
Potassium: 236.9mg
Carbohydrates: 91.3g
Fiber: 3.9g
Sugar: 3.8g
Protein: 18.6g