Seafood feuillantines

Step by step recipe:

  1. 5 min.Seafood feuillantines : Photo of step #1
    Preheat the oven to 390°F (200°C).

    Cut circles from the buckwheat pancake about 6 cm (2.3 inches) in diameter.

    You will need 3 circles for each feuillantine.
  2. 5 min.Seafood feuillantines : Photo of step #2
    Melt 20 g butter then brush each circle with butter and salt on both sides.
  3. Seafood feuillantines : Photo of step #3
    Arrange the circles on a baking sheet.
  4. 5 min.Seafood feuillantines : Photo of step #4
    Bake until they are just lightly browned (about 5 minutes).

    Set aside to cool on a wire rack.
  5. 10 min.Seafood feuillantines : Photo of step #5
    Put 150 g crab meat and 150 g fresh salmon (lightly poached in a little salted water) into a bowl with 100 g Mayonnaise, your choice of herbs (chives, coriander and parsley here) chopped finely and pepper.
  6. 2 min.Seafood feuillantines : Photo of step #6
    Mix thoroughly.
  7. 3 min.Seafood feuillantines : Photo of step #7
    Begin assembling the feuillantines: place a circle on the serving plate. Put a spoonful of filling on top.
  8. 3 min.Seafood feuillantines : Photo of step #8
    Add a second circle and top this with another spoonful of filling.
  9. 15 min.Seafood feuillantines : Photo of step #9
    Finish with the third circle.

    Make one feuillantine for each guest.
  10. Seafood feuillantines : Photo of step #10
    Serve without delay.

    If you have any mixture left over, try improvising a different presentation.

Remarks:

If you do not have any buckwheat pancakes (galettes), you can use sheets of brik or filo.

To keep the circles completely flat, place a second baking sheet on top before putting in the oven.

Source:

Home made.

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