Seafood Crispy Parcels
Ingredients
- 200 gShrimp (peeled and diced)
- 200 gMytilus edulis (shelled)
- 150 gScallop (diced)
- 8 pcPhyllo dough
- 2 pcShallot (finely minced)
- 50 gUnsalted butter
- 20 gWheat flour
- 100 mlCream
- 50 mlDry white wine
- 2 tbspParsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately to maintain crispness. Does not reheat well in the microwave.
