Seafood feuilletée with spinach and beurre blanc

Seafood feuilletée with spinach and beurre blanc

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 quantity Puff pastry
extra flour, to dust
1 egg

For the filling

Quantity Ingredient
225g spinach
150g salmon fillet
2-3 plaice fillets, depending on size
8 raw tiger prawns
4 scallops
30g butter
pinch freshly grated nutmeg
300ml Fish stock
or 300ml court bouillon
1 quantity Beurre blanc, warm
chervil sprigs
salt
ground white pepper

Method

  1. To make a template for the pastry, fold a piece of A4 paper in half, then in half again, and measure 5 cm along one side from the folded point and 6 cm along the other side. From the point along one side draw a line across the paper to the other point, then cut along this line. Unfold the paper to a diamond shape.
  2. Roll out the chilled pastry on a lightly floured surface to a square, 1 cm thick. Trim the edges with a large, sharp knife. Use the template to cut out 4 diamonds neatly. Cut up the sides of the pastry.
  3. Lightly beat the egg with a small pinch of salt, using a fork, then pass through a sieve. Brush each pastry diamond with the egg glaze, without letting it drip down the sides. Using a small, sharp knife, cut 1 cm in from the edge of the case, about 3 mm deep, to create a border. Transfer to a baking sheet and chill until firm. Meanwhile, heat the oven to 200°C.
  4. Brush more egg glaze over each pastry diamond and bake for 20–30 minutes, or until well risen, deep golden on top and the sides are firm to the touch. Remove from the oven and, using a sharp knife, cut out the lid within the border and set aside. Carefully scoop out all the undercooked pastry in the middle. Return to a lower oven shelf for 5–10 minutes to allow the insides to dry out. The feuilletée cases are then ready to use. Lower the oven setting to 150°C.
  5. For the filling, pick over the spinach, remove the stalks and wash well. Heat a large, heavy-based saucepan until hot. Add enough of the spinach, with just the water clinging to the leaves, to loosely fill the pan, then cover with a lid. Stir every 30 seconds or so until all the spinach has completely wilted, then tip it into a sieve to drain, pressing out as much liquid as possible with the underside of a ladle.
  6. Skin and pin-bone the salmon and divide into 4 pieces. Skin the plaice and cut on the diagonal into 2 cm-wide pieces. Prepare the prawns (deveining and leaving the very end tail shell on). Prepare the scallops.
  7. Heat a frying pan over a low to medium heat, melt half the butter and sauté the spinach, seasoning it with salt, white pepper and nutmeg. Transfer to the low oven to keep warm. Wipe out the frying pan.
  8. Place the feuilletée cases in the oven to warm through. Pour the stock into a small saucepan, season lightly with salt and set over a low heat. Add the salmon and prawns and poach for 2 minutes, then add the plaice and poach until just cooked through, about 1 minute. Remove all the fish with a slotted spoon to a warmed plate and transfer to the oven to keep warm.
  9. Heat the frying pan over a medium heat and add the rest of the butter. Season the scallops with salt, add to the hot butter and fry until caramelised, then turn over and caramelise the second side until just cooked through.
  10. Remove the warm feuilletée cases from the oven and place on a board. Divide the spinach between the cases and add a spoonful of beurre blanc. Divide the fish between the cases and place the filled cases on 4 plates, arranging any remaining fish to the side of the cases and spooning the remaining beurre blanc around the pastry and fish. Put each pastry lid on top and garnish with the chervil sprigs.

A note on feuilletée…

  • Known generically as feuilletée cases (feuille meaning leaf – a reference to the layers of pastry), these have other names, depending on their size. Bouchées, used for canapés, are smaller than vol-au-vents. Feuilletée cases can be filled with savoury or sweet fillings.
Tags:
Leiths School of food and wine
cookery course
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