Here is a really simple recipe to use prawn, salmon and crab to make ' carrés feuilletés'. Being the nosy shopper I am. I can't help myself from looking at the shopping trolleys of others. I have been quite disappointed to see that many people don't seem to cook as their main meal is often at a lunchtime and subsidised by their employer. So, many evening meals are simple affairs with bread, cheese and cold meats and my beakiness has uncovered cheese, ham and bread in the trollies!
Anyway, this realisation made me feel a little lazy and I found myself looking in the freezer cabinets where they have 'carrés feuilletés' with all sorts of fillings. I thought it would be fun to have go at making my own versions. This is an easy and quick recipe that is filling too and can be adjusted to what you have around.
Chop the salmon into chunks.
Put the salmon and prawns in a pan with milk and bring to the boil . Turn off the heat and drain, reserving the liquid into a saucepan ready to make the sauce.
Roll out the pastry and cut into four squares. Divide the drained salmon and prawns placing the mixture into the centre of each square. Add the flour and butter to the milk and heat gently while whisking to make the sauce.
I added a small tin of drained crabmeat to make it more of a dinner party dish but you could avoid making a sauce at all and simply warm some crème fraîche and add some lemon and dill. Cream cheese warmed through with a little milk also works well. You can tell I like to cheat!
Divide the sauce between the squares.
Bring each corner towards the centre and then brush the pastry with beaten egg.
Bake in the oven for 15-20 minutes on Gas 7, 220 C until well puffed and browned.
I've experimented with chicken, bacon and mushroom too. What would you put in yours?
Prawn, salmon and Crab Carrés Feuilletés
A simple dish of prawn, salmon and crab baked in carrés feuilletés, or puff pastry squares.
- 200g all butter puff pastry
- 2 salmon fillets, cut into chunks
- 12 raw or frozen prawns
- 1 small tin of crabmeat (120g when drained)
- 300ml / 1/2 pint milk
- 15g / 1/2 oz butter
- 15g / 1/2 oz plain flour
- 1 tsp dried dill or 1 tbsp fresh
- seasoning and lemon juice to taste
- beaten egg, to glaze
- Put the salmon and prawns in a saucepan and add the milk and prawns.
- Bring to the boil and then turn off. Leave for a couple of minutes.
- Roll out the pastry into a square and divide into 4 squares.
- Drain the fish, reserving the liquid, dividing between the pastry squares.
- Whisk the flour and butter into the milk and heat gently until thickened.
- Season with salt and pepper, the dill and lemon juice to taste.
- Stir in the drained crab and then pour over the fish.
- Bring the corners to the centre of each pastry square and glaze with beaten egg.
- Bake a Gas 7, 220 C for 15-20 minutes.
- For a lazier version use crème fraîche or cream cheese warmed through instead of the roux.
Chez Le Rêve Français http://chezlerevefrancais.com/