Lun shellfish and asparagus pie

Ingredients for Lun shellfish and asparagus pie

Instructions for Lun shellfish and asparagus pie

To prepare the Lun shellfish and asparagus pie recipe, please follow these instructions:

A medium-sized spring shape is clad to the bottom with tenderloin, dotted with a fork and baked in the oven for about 10 minutes. Cool. Then the sides are covered with dough pressed down against the bottom. Spinach the steam in a little water, add a little salt and pepper and when the spinach has declined, drain all water well and cool slightly. In less than 1/3 of the coated form, spinach, then 2/3 of the uncooked green asparagus (save the last 3rd part to decorate). Then put the lobster tail over asparagus in the spring form. Finally decorate alternately with the last part of the asparagus and tomato boats in a nice pattern. (The shape is to be filled up completely) Whip the whipped cream with the eggs, a little salt and pepper. This mixture is poured over the filling in the spring shape. Bake at 180-190 degrees for approx. ½ hour or until the whipped cream egg mixture is stiffened. Remove from the oven and cool to temperate and take care of the mold. Can be served lukewarm or cold, as a starter or a very small lunch meal, decked with lots of watercress and lemon boats