Ingredients
Seafood
3/4 lb Prawns, large, shelled, deveined, sliced lengthwise
1/2 lb Squid tubes, cleaned, diced in 1 sq cm
Herbs and Vegetables
6 ea Whole basil, minced
1/2 cup Capers, drained
6 ea Cilantro leaves, fresh, minced
1 ea Garlic cloves, minced
1 cup Leek, minced
6 ea Mint leaves, minced
8 ea Mushrooms, fresh, minced
1/4 cup Onion, fresh, minced
6 ea Whole oregano, minced
1/2 cup Sweet peas
1/4 ea Red Pepper, diced
1 ea Potato, small, diced in 1 cm pieces
2 tbsp Extra Virgin Olive Oil
1/3 tsp Salt, or to taste
White Roux
2 qt Milk
13 oz White Roux, or desired thickness
Seasonings, or to taste
Garlic powder, to taste
Pie Crust
1 ea Pie crust
1 ea Egg, battered to uniform liquid
1/4 cup Mozzarella cheese, slices
1/4 cup Parmesan cheese, grated
Preparation
Herbs and Vegetables and Seafood
Put herb and vegetables in frying pan and sweat by eye. Add seafood and fry until shrimp are cooked.
White Roux
Blend required amount of White Roux into boiling milk, stirring well with a whisk. Bring to a boil again and simmer for 1 minute, stirring occasionally. Adjust seasonings.
Setting
Pour the vegetables and seafood into pie mold. Pour the whiteroux on top. Evenly spread the Mozzarella cheese on top of roux and then evenly the Parmesan cheese. Cover with pie crust. Mend any crust crevices by brushing edges with egg batter and over lapping them. Brush inner rim of crust and rim of mold to seal crust. This step must be done, otherwise the contents of the pie will spill out. Poke the pie 4 times in different places with knife tolet steam out. Bake in preheated oven for 350°F for about 25 minutes or until crust is golden.
Specialty Ingredients
#20055 Capers
#20105 Extra Virgin Olive Oil
#950 HACO-Swiss WHITE ROUX
