crust with seafood Ingredients
St. Jacques Scallops, mussels, shrimp ...
250g flour (2 types) 1 egg, shallots baker's yeast.
Crust Fruit At the Sea "Glode"
Dough: Put
baker's yeast in lukewarm water.
Mix flour (type 45 and semi complete) the egg with a pinch of salt baker's yeast.
Let the dough rest a few hours.
Interior:
To open the mold and then peel them and keep the juice.
Sauté shallots in a little olive oil then add the scallops and shrimp Jacques cut into pieces if necessary.
In a saucepan melt some butter and add a little flour and then " Bechamel way "
introduce juice and mussels cooked seafood
salt and pepper and seafood
Roll out the dough, cut circles and small dishes to make pie" crust "And
the top with the stuffing. Close
partly crust and bake about 15 minutes.
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