Salmon and crab pies

Name: Salmon and crab pies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 1 Carrot; 1 (approx. 200 g) baby turnip; 100 g cooked crayfish; 1 tablespoon (10 g) Butter; 100 ml Cognac; 200 g chunky tomatoes (tin); 50 ml White wine; 200 ml Fish stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 200 g Salmon fillet; 12 Puff pastry pies (approx. 25 g each); 7-10 Tbsp Chervil

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
1 Carrot
1 (approx. 200 g) baby turnip
100 g cooked crayfish
1 tablespoon (10 g) Butter
100 ml Cognac
200 g chunky tomatoes (tin)
50 ml White wine
200 ml Fish stock
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
200 g Salmon fillet
12 Puff pastry pies (approx. 25 g each)
7-10 Tbsp Chervil

Directions

1
Peel and finely chop the onion. Peel carrot and turnip and cut into small cubes. Drain crayfish tails. Heat butter in a pan. Fry the diced vegetables and crayfish tails for about 5 minutes, turning them over.
2
Add the cognac and flambé. Add tomatoes, wine and fish stock. Season with salt, pepper and paprika. Cover and stew for about 1 hour.
3
Dice the salmon fillet and carefully stir in about 10 minutes before the end of the cooking time. Season again with salt, pepper and paprika. Bake pies in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
4
manufacturer) warm up for approx. 5 minutes. Take out, cut off lid. Fill the pies with the tomato and fish ragout. Put the lid back on. Garnish with chervil if necessary.