Seafood pie

Ingredients for Seafood pie

Instructions for Seafood pie

To prepare the Seafood pie recipe, please follow these instructions:

Low dough by aiming the flour and salt into a bowl. Stir the semolina grynene in and then crumble the butter in with your fingers, to the mixture resembles large bread crumbs. Whisk the egg lightly with water and mix it into the flour with a knife, to the mixture sticks together. Gather the dough into a ball and roll it out. For a pie dish (25-28 cm.) with the dough and set it in the refrigerator for at least 30 min.

For with baking paper and dried beans came in and behind in preheated oven at 200 °, in my 20-25 to the tart is lightly golden. Remove the paper and beans and cool off on the grate.

Scallops with ROE came in a bowl together with krabbekø and shrimp. Mix the chili, garlic. Tarragon and nutmeg in. Whip the cream in another bowl until it begins to thicken. Add the beaten eggs, lemon juice, salt and pepper. Continue to whip until the cream is thick. Stir it gently in the seafood mixture. Seafood mixture is poured into the cooled crust and sprinkled with paprika. Bake pie in the middle of the preheated oven for 15-20 minutes at 190 degrees, for the filling is firm and lightly browned. The tart is taken out and cools a little of before it is served on tap. Garnish with lemon slices and some fresh sprigs of tarragon and serve lukewarm or at room temperature but never directly from the refrigerator.

Tips:
Can bake in 8 individual molds at 10 cm – remember to use slightly larger amount of scallops, crab and shrimp. Portion tærterne only need to Bake 15-20 my.