Seafood Crispy Parcels

A golden shell that cracks loudly under the knife, revealing a creamy heart where shrimp and mussels are bound in a thick sauce. Briny aromas mingle with hazelnut butter scents upon opening.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 443
• Protein: 27 g
• Carbs: 32 g
• Fat: 21 g

Ingredients

• 200 g Shrimp ( peeled and diced )
• 200 g Mytilus edulis ( shelled )
• 150 g Scallop ( diced )
• 8 piece Phyllo dough
• 2 piece Shallot ( finely minced )
• 50 g Minimum butter sweet
• 20 g Wheat flour
• 100 ml Cream
• 50 ml Dry white wine
• 2 tbsp Parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Filling preparation

   Cut shrimp and scallops into 1 cm cubes. Finely mince the shallots. In a pan, melt 20g of butter until foamy, then sweat the shallots without browning.

2. Searing and deglazing

   Add the seafood to the pan over high heat. Stir for 2 minutes until the flesh becomes opaque. Deglaze with dry white wine and reduce by half until the juices are concentrated.

3. Binding the filling

   Dust the flour over the mixture, stir well, then pour in the cream. Let thicken over low heat: the sauce must coat the seafood generously. Add chopped parsley, salt, and pepper. Let cool.

4. Folding the parcels

   Melt the remaining butter. Brush the phyllo sheets. Place a large spoonful of filling in the center of each sheet and fold into a rectangle or triangle. The pastry should be tight.

5. Final baking

   Bake at 200°C for 10 to 12 minutes. The parcels are ready when the pastry is uniformly golden and the butter slightly sizzles out.

Chef's tips

• Don't overcook the seafood in the pan; they will finish cooking in the oven and stay tender.
• Let the filling cool completely before folding to prevent the phyllo pastry from tearing due to moisture.

Storage

Consume immediately to maintain crispness. Does not reheat well in the microwave.