Puff Pastry Fritters with Seafood

Preparation – Roll out puff pastry and cut out round cookies of 15 cm ø and set aside to cool – Chop shallots finely – Prepare mushrooms (ready to cook, e.g. peel, remove woody parts and dirt) and quarter them – Clean mussels, steam until soft – Dice sole fillet – Beat egg to coat. prepare mushrooms ready for cooking, e.g. peel, remove woody parts and dirt) and cut into quarters – clean mussels, steam until soft and remove – dice fillet of sole – beat egg to coat Preparation – sauté shallots in butter, add mushrooms and steam – fill up with white wine and fish fumet, bring to the boil – poach fish cubes, add mussels and shrimps – drain in a sieve – boil the stock to glace and add to the fish veloutÚ form – add cream, Boil to desired thickness, season ~ Mix sauce and frutti di mare thoroughly, cool – Brush edges of puff pastry cookie dough with egg – Spread filling evenly on one half of dough, leaving an edge free ~ Fold uncovered dough over filling – Press edges smooth with a dinner fork – Brush doughnuts with egg, prick with fork – Bake at 200 C in a confectioner’s or possibly a Bake at 200 C in the confectioner’s or in the oven for 20 to half an hour – Arrange on a plate with paper Preparation – For the crÛpes mix milk with eggs – Sift flour, add melted butter and season – Bake 20 crÛpes, cover with foil – Rinse spinach, blanch, drain and squeeze – Chop shallots, press garlic or crush if necessary – Spread gratin with butter

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