– 1 Mass Puff rectangle approximately 680g , 1.5 cm thick , 25 cm long and 15 cm wide .
– 1 beaten egg
– Flour for dusting
– 700 g of desalted cod
– 20 cooked shrimp , peeled and sliced
– 70g butter
– The white part of a leek cut into small slices
– 1 clove garlic, minced
– 1 bay leaf split in half
– 2 tablespoons well filled soup unleavened wheat flour
– 200 ml of milk
– 200 ml cream
– Chopped parsley
– Salt qs
– Nutmeg qs
– Pepper qs
With the help of a knife, mark a rectangle in the mass, 2 cm in diameter, like a frame.
Take a tray of baking, sprinkle flour on it and place the dough in it. Brush the beaten egg on it. Bake in preheated oven at 160 ° and bake for 1 hour.
Meanwhile, make the filling. In a pan with boiling water, put the cod to cook for 1 minute. After the cod cooked, remove it with a slotted spoon and let it cool. Reserve the cooking water cod.
Clean the cod skins and bones and shred. In a separate pan, heat butter, leeks, chopped garlic and bay leaf.
Stir and let it cook slowly until it get brown. When the leeks are well steamed, remove the bay leaves and add 2 tablespoons of flour. Mix. Gradually and stir it continuously, add 200 ml reserved watercod, milk and cream.
Season with salt, pepper and nutmeg. Add the chopped parsley, cod and finally the shrimp.
Mix until it begins to bubble. After 1 hour, remove the pastry from the oven and gently remove the top of the puff of pastry with the help of knife. Fill the pastry with the cream and cover the pastry lid.
To accompany this dish, use asparagus with peppers and sautéed mushrooms to taste like a salad.