Food recipes

Emmental sea pie


A delight of fish and shellfish, this seafood Emmental tart is also a recipe full of freshness.

Ingredients for 4 persons :

  • 200 g ofspinach
  • 1 carrot
  • 1 white leek
  • 40 g semi-salted butter
  • 1 shortcrust pastry roll
  • 12 pink prawns
  • 1 slice of smoked salmon
  • 3 eggs
  • 8 cl of whole milk
  • 5 cl of fish stock
  • 8 cl of liquid cream (30% M.F.)
  • 1 pinch of nutmeg
  • 6 scallops
  • 30 g of grated Breton Emmental
  • Salt, freshly ground pepper

Breton Emmental Fisherman's Pie

- Wash and hull the spinach.

- Peel and wash the carrot. Wash the leek white. Cut these vegetables into julienne and sweat in 20 g of butter.

- In another saucepan, melt 20 g of butter, add the spinach, cook until the vegetation water has evaporated. Season.

Preheat the oven to 190 ° C (th. 6/7).

- Roll out the shortcrust pastry in a tart mold, keep in the fridge for a few minutes. Place a sheet of baking paper on the dough and pre-cook for 15 minutes.

- Shell the prawns.

- Cut the smoked salmon into strips.

- Separate the yolk and white of an egg, put the yolk in a salad bowl, add 2 whole eggs, beat them into an omelet, incorporate the milk, stock, cream and nutmeg, mix and season.

- Divide the vegetables and seafood into the precooked tart shell, fill with the appliance. Cover with Emmental and cook for 35 to 40 minutes, lowering the oven to 160 ° C (th. 5/6) after 15 minutes of cooking.

- Cut and serve.

Chef's B.A.ba

Bake a white tart shell:

- roll out the dough in a mold, pinch the edges with your fingers, cut off the excess dough and prick with a fork;

- place a baking paper on the pie shell then fill with dried beans, lentils, pits or ceramic balls to prevent any swelling or sagging of the edges;

- carefully monitor the cooking, which depends on the type of oven (traditional, fan-assisted) and the use of the pie shell (immediate consumption, continued cooking with a garnish, etc.).

Recipe: S. Samson, Photo: F. Hamel

Video: Bryson Quebecs Annual Sea Pie Supper (October 2020).