Seafood feuillantines


Seafood feuillantines
Little savoury "millefeuilles" with a very Breton taste of the sea: a mix of crab and salmon in a herb mayonnaise, piled up between crisp circles of buckwheat pancake.
106 K 4.5/5 (20 reviews)
Grade this recipe:
Keywords:
Last modified on: April 28th 2013
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 45 min.
Cooking: 5 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Seafood feuillantines
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.

Stage 2 - 5 min.
Seafood feuillantines
Melt 20 g butter then brush each circle with butter and salt on both sides.

Stage 3
Seafood feuillantines
Arrange the circles on a baking sheet.

Stage 4 - 5 min.
Seafood feuillantines
Bake until they are just lightly browned (about 5 minutes).

Set aside to cool on a wire rack.

Stage 5 - 10 min.
Seafood feuillantines
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.

Stage 6 - 2 min.
Seafood feuillantines
Mix thoroughly.

Stage 7 - 3 min.
Seafood feuillantines
Begin assembling the feuillantines: place a circle on the serving plate. Put a spoonful of filling on top.

Stage 8 - 3 min.
Seafood feuillantines
Add a second circle and top this with another spoonful of filling.

Stage 9 - 15 min.
Seafood feuillantines
Finish with the third circle.

Make one feuillantine for each guest.

Stage 10
Seafood feuillantines
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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %20 RDI=1 %250 RDI=40 %2,550 RDI=130 %10,690 RDI: 130 %
Per 100 g10 RDI=6 %3 RDI=0 %50 RDI=8 %540 RDI=30 %2,280 RDI: 30 %
Per person20 RDI=7 %3 RDI=0 %60 RDI=9 %640 RDI=30 %2,670 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Shellfish, Fish, Sulfites, Mustard
How much will it cost?
  • For 4 people : 7.95 €
  • Per person : 2.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Paella
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.
February 21th 2011347 K4.1 2 hours 60 min.
Pickled gherkins
Pickled gherkins
Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.
August 21th 2013773 K 73.1 4 hours 40 min.
Foie gras fingers
Foie gras fingers
An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
December 21th 2011137 K4.6 2 hours 50 min.
Cretan salad
Cretan salad
A hint of Crete in the flavours of this salad, with a mix of crunchy and soft textures: diced tomatoes, sliced spring onions, feta and tuna.
August 29th 201867 K 50 min.
Morteau sausage rolled brioche
Morteau sausage rolled brioche
Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise. After baking, it is served sliced with a Vin Jaune cream sauce.
September 16th 202439 K 3 hours 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page