Wine Dharma

DharMag September 2014 French recipes: seafood cassoulet

French recipes: seafood cassoulet with ingredients and cooking tips. This recipe is very quick to make if you already have the puff pastry prepared. It can be prepared in advance cooked a few minutes before serving. A great recipe with delicate taste that will tantalize your taste buds.

Ingredients to make the seafood cassoulet recipe

Recipe for 2-4 people

  • 350 g of mixture of seafood
  • 1 red onion
  • 1 tablespoon of butter
  • ½ cup of white Port wine
  • puff pastry
  • salt and pepper
  • pizza spice
  • 1 egg yolk

How to make the perfect seafood cassoulet

Peel, wash and dice the onions.

Seafood recipe: cassoulet with Porto, fish and puff pastry. French food In a skillet add the butter and cook the onions without browning.

Add seafood and cook for 1 minute.

Add the Porto and cook for another 1 minute.

Add the veal stock and cook for 2 minutes, add salt pepper if necessary.

Put the mixture into small dishes and allow to cool.

Spread the puff pastry using a cookie cutter to make circles of a larger diameter than the cassoulet.

Use the egg yolk to paste the puff pastry on the cassoulet, they will be used as the lid for the dish.

Brush on the top of the pastry the remaining egg and add the mixed pizza spices.

Cook them for 15 minutes in a hot oven at 450 f or 235 c.

Photo credits