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Preparation time
25 minutes
Total time:
1 hour 20 minutes
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Ingredients
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12 raw shrimp, peeled and deveined (20/40 count)
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240 g (8 oz.) baby spinach (optional)
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675 g (1½ lb.) parsnips or celery root, cut into 2.5 cm (1 in.) cubes
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500 mL (2 cups) potatoes, peeled and cut into 2 cm (¾ in.) cubes
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60 mL (¼ cup) butter
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60 mL (¼ cup) milk
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30 mL (2 tbsp.) lemon zest (about 2 lemons)
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To taste, salt and freshly ground pepper
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250 mL (1 cup) 35% M.F. cream
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142 g (5 oz.) canned clams, juice reserved
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20 mL (4 tsp.) cornstarch, dissolved in 30 mL (2 tbsp.) of water
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30 mL (2 tbsp.) Dijon mustard
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250 g (8 oz.) skinless salmon, cut into 2.5 cm (1 in.) cubes
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60 mL (¼ cup) panko breadcrumbs
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30 mL (2 tbsp.) olive oil
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To taste, Espelette pepper or another type of hot pepper
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Directions
- Remove shrimp from bag and thaw in fridge for about 8 hours, if necessary. Pat dry and set aside.
- If using spinach, blanch for 30 seconds in boiling salted water. Drain and dry well. Set aside.
- Cook parsnips or celery root and potatoes in salted water for 20 to 25 minutes, or until tender. Drain well. Puree until smooth. Mix in butter, dill, and lemon zest. Add milk as needed and season with salt and pepper. Set aside.
- Preheat oven to 200°C (400°F). Butter a 23 cm (9 in.) square baking dish or pie dish.
- Bring cream and clam juice to a boil in a saucepan. Reduce heat and add dissolved cornstarch, whisking together for 2 minutes. Remove from heat
and add mustard. Season to taste.
- Season reserved shrimp and salmon with salt and pepper. Place in the bottom of greased baking dish with drained clams. Add sauce, blanched spinach, if using, and top with purée.
- In a small bowl, combine panko breadcrumbs, olive oil, and Espelette pepper. Sprinkle over purée.
- Place over a baking sheet to catch any overflow and bake for 30 to 35 minutes. Let stand for 5 minutes before serving.
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