Description
"All hands on deck!!!" - loudly sounded, the command of Midshipman. And after a few seconds the whole team lined up on the deck. And only the cunning Kok enthusiastically harvested from the pots of something delicious...
Ingredients
-
Shrimp
400 g
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Leeks
150 g
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Garlic
2 tooth
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Parsley
1 Tbsp
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Dill
1 Tbsp
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Sour cream
180 ml
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Broth
110 ml
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Dry white wine
50 ml
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Lemon juice
1 tsp
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Mustard
1 Tbsp
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Butter
50 g
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Flour
1 tsp
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Puff pastry
100 g
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Chicken egg
1 piece
-
Salt
Cooking
Cut into rings white parts of the leeks and fry it in butter with sliced garlic.
As soon as roasting will become a Golden color, and the leek will begin to "melt", sprinkle with flour and diminish the fire, so that nothing is burnt. Continue to fry while stirring for one minute.
Pour in the onion and garlic broth and white wine.
Increase the fire, bring to a boil, then diminish the fire and leave to boil for 10 minutes.
Meanwhile, defrost the shrimp and fry them in butter.
On the frying pan to the onions add sour cream, stir and evaporate the excess liquid for 10 minutes.
Added to finished sauce with chopped herbs, mustard and lemon juice. Mix thoroughly and remove from heat.
In a small saucepan/pots/kokoti spread half of the sauce.
Put on top of the shrimp.
And close the remaining sauce.
Roll out puff pastry.
Cut out circles the size of a little larger in diameter than the saucepan.
And close them every pot. In the test with a toothpick make a few holes, so that when cooking freely out in pairs.
Spread top of dough with beaten egg and put in razogretuju to 220 degrees oven for about 20 minutes (be careful the dough is not burnt, if necessary, adjust the temperature).
Serve, garnished with a sprig of greenery.
Split with a fork crisp and find under it a fragrant and juicy filling.
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