recette de bouchée a la reine aux fruits de mer

Prepare the puff pastry and cut it into desired shapes.

Cook the scallops, mussels, and shrimp in a pan with butter until just done.

Add chopped mushrooms and sauté until softened.

Stir in flour to create a roux, then gradually add fish stock and white wine to form a sauce.

Incorporate cream and season with curry, salt, and pepper.

Mix in chopped herbs (ciboulette, persil, coriandre) and minced garlic.

Fill the puff pastry with the seafood mixture and serve.

Spice Level:

Dietary