Sea quiche with coconut milk

Name: Sea quiche with coconut milk
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 stalk of lemongrass; 1 small chili pepper; 1 kg Mussels; 100 ml White wine; 250 g Salmon fillet; 200 ml Coconut milk; 4 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Fennel seeds; 1 TABLESPOON Flour; 1 package (270 g) Fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 stalk of lemongrass
1 small chili pepper
1 kg Mussels
100 ml White wine
250 g Salmon fillet
200 ml Coconut milk
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Fennel seeds
1 TABLESPOON Flour
1 package (270 g) Fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)

Directions

1
In the meantime, let the salmon simmer in a pan with boiling water for about 8 minutes. Beat the eggs in a bowl, add coconut milk and reduced mussel stock and mix. Season with salt and pepper
2
Take the puff pastry out of the refrigerator 5-10 minutes before use. Unroll puff pastry, remove baking paper. Sprinkle work surface with fennel seeds and flour. Place puff pastry on top and roll gently over it with the pastry roller so that the seeds press into the pastry. Line a tart mould (20 x 30 cm) with lift-off base with it, pressing the edge down. Cut off overhanging dough
3
Spread the salmon and mussel meat on the bottom of the tart. Pour the coconut milk mixture over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes until the filling is firm