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Crayfish and shrimp pie with sauce

Sent by La cocina de las Pinuinas


For the pie: 450 gr cooked crayfish flesh, 150 gr cooked shrimp or langoustine, Butter, 5 eggs, 100 ml homemade tomato sauce, 100 ml cream For the red wine sauce: 250 ml red wine, 1 sprig fresh thyme, just-ground pepper, 1-2 tbsp cranberry or gooseberry jam, 200 gr mayonnaise For the cava sauce: 2 tbsp extra virgin olive oil, 300 ml fish stock, 400 ml cava, 100gr shallots, 100gr mushrooms, 1 tbsp butter, 500 ml cream (18% fat), white pepper, salt


For the pie:

If you the crayfish and shrimp are already cooked, chop finely and set aside.  Butter the number cake mould and sprinkle with some bread crumbs.  Beat the eggs well in a bowl and mix with the homemade tomato sauce and cream.  Add the crayfish and shrimp.  Add salt and pepper and pour into the mould.Bake in a bain-marie at approx. 80ºC  and set aside for 1 h 30 min.Once the pie is cooked, leave to cool before de-moulding.  This pie is served cold on toast, as a starter or a snack, with sauce.

For the red wine sauce:

Place the wine, thyme and some just-ground pepper in a pan.Heat until it boils.  Boil softly for 5 min or until the wine is reduced by half.  Add the jam to the wine, stir well and strain.  Leave to cool.Once cold, carefully mix with the mayonnaise.

For the cava sauce:

Pour the two tbsp oil into a pan.  Add the chopped shallots and stir fry, not allowing them to become golden.  Add the sliced mushrooms and stir fry a bit more, stirring well.  Add the cava and cook on a low fire until it reduces by two thirds.  Add the fish stock and reduce the sauce by half.  Add the cream and keep reducing until it thickens slightly or covers the back of a spoon.  Process the mixture, strain and heat again in a pan.  Gradually add the chopped butter, stirring.  Then add salt and pepper to taste.

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