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Scallops and Shrimps with Beurre Blanc, Topped with Puff Pastry

Scallops and shrimps in shells with fish mousse and vegetables, topped with puff pastry and served with buttery herb sauce.

SeafoodFrenchScallopsDinner PartyPuff Pastry
Estimated Nutrition
Calories
1062.5
kcal / serving
4250 kcal total
Carbs
28.2g
per serving
112.8 g total
Fat
85.1g
per serving
340.5 g total
Protein
36.3g
per serving
145.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Puff Pastry
all-butter
CondimentsSauces
15
ml
White Wine Vinegar
Dairy
1
piece
Egg
lightly beaten for egg wash
20
ml
Milk
full-fat, for egg wash
250
ml
Double Cream
225
g
Butter
diced
Liquids
375
ml
Dry White Vermouth
750
ml
White Wine
45
ml
White Wine
for beurre blanc
NutsSeeds
4
stalk
Parsley
stalks only
1
bulb
Garlic
cut in half
1
piece
Bay Leaf
4
sprig
Chervil
fresh
1
g
Salt
to taste
1
g
Pepper
to taste
4
tbsp
Tarragon
finely chopped
Seafood
1
kg
White Fish Bones
washed
4
piece
Scallops
large, shelled, corals reserved
100
g
Brown Shrimps
1
piece
Plaice
filleted, skin removed
2
piece
Scallops
for mousse, shelled, coral removed
Vegetables
1
piece
Onion
roughly chopped
1
bulb
Fennel
sliced
1
piece
Carrot
peeled, cut into thin strips
1
piece
Leek
trimmed, cut into thin strips
2
stick
Celery
cut into thin strips
20
g
Baby Spinach
2
piece
Shallots
finely sliced

Method

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