Introduction

Baluchons aux fruits de mer, or seafood parcels, are a delightful way to savor the rich flavors of the ocean encased in a tender pastry. This dish combines a variety of seafood with aromatic herbs and spices, providing an exquisite blend of textures and tastes. Perfect as an appetizer or a light main course, these parcels are sure to impress guests at any dining occasion.

Detailed Ingredients with measures

Seafood mixture: 250g shrimp, peeled and deveined
Seafood mixture: 250g scallops
Seafood mixture: 250g cooked crab meat
Dough: 2 sheets of puff pastry
Vegetables: 1 small onion, finely chopped
Vegetables: 1 bell pepper, diced
Herbs & Spices: 2 tablespoons fresh parsley, chopped
Herbs & Spices: 1 tablespoon fresh dill, chopped
Sauce: 200ml cream
Seasoning: Salt and pepper to taste
Seasoning: Lemon juice to taste

Prep Time

The preparation time for baluchons aux fruits de mer is approximately 30 minutes. This includes prepping the seafood, vegetables, and assembling the parcels, ensuring that each component is ready for cooking.

Cook Time, Total Time, Yield

Cook Time: 25 minutes
Total Time: 55 minutes
Yield: This recipe typically serves 4 people, making it ideal for a small gathering or family meal. Enjoy the rich flavors of the sea wrapped in flaky pastry with every bite.

Detailed Directions and Instructions

Prepare the Dough

Start by mixing 500g of flour with a pinch of salt in a large bowl. Gradually add 300ml of warm water and knead the mixture until it forms a smooth and elastic dough. Cover the bowl with a damp cloth and let it rest for at least 30 minutes.

Make the Filling

In a separate pan, melt 100g of butter over medium heat. Add chopped onions and sauté until they are soft and translucent. Incorporate 400g of mixed seafood (such as shrimp, scallops, and squid) and cook for about 5-7 minutes, until they are opaque. Season with salt, pepper, and a squeeze of lemon juice.

Shape the Baluchons

Once the dough has rested, divide it into equal portions. Roll each portion into a circle about 10 cm in diameter. Place a spoonful of the seafood mixture in the center of each circle. Fold the dough over the filling to create a pouch and seal the edges tightly.

Cook the Baluchons

In a large pot, bring salted water to a boil. Carefully drop in the prepared baluchons and cook for about 10 minutes until they float to the surface, indicating they are done. Remove with a slotted spoon and place them on a plate.

Prepare the Sauce

In a small saucepan, heat 200ml of cream over low heat. Add a tablespoon of Dijon mustard and whisk until well combined. Season with salt and pepper to taste.

Serve the Baluchons

Place the cooked baluchons on serving plates. Drizzle the mustard cream sauce over them and garnish with fresh herbs like parsley or chives before serving.

Notes

Serving Suggestions

These can be served as an appetizer or a main dish alongside a fresh green salad.

Storage

Leftover baluchons can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

Seafood Variations

Feel free to customize the seafood filling based on personal preferences or seasonal availability.

Dough Alternatives

If you are short on time, store-bought dumpling wrappers can be used instead of making your own dough.

Cook techniques

Steaming

Steaming is a gentle cooking technique that preserves the flavor and nutritional value of seafood. It allows the baluchons to retain moisture while cooking evenly.

Baking

Baking the baluchons creates a deliciously crispy texture on the outer layer, giving a satisfying contrast to the tender filling inside.

Sautéing

Sautéing the seafood mixture before filling the pastry ensures that the ingredients are cooked through and infused with flavor, enhancing the overall taste of the dish.

Rolling

Proper rolling of the pastry is crucial for achieving the desired shape and ensuring that the filling remains secure during cooking.

Chilling

Chilling the prepared baluchons before baking helps the pastry to firm up, making it easier to handle and ensuring a better final texture.

FAQ

Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood. Just make sure to thaw and drain it well before using it in the filling.

What kind of pastry is best for baluchons?

Puff pastry is typically recommended for baluchons as it creates a light and flaky texture.

How can I make this dish healthier?

To make the dish healthier, consider using whole grain pastry, reducing the amount of cheese, or adding more vegetables to the filling.

Can I prepare baluchons in advance?

Yes, you can prepare the baluchons in advance and refrigerate them until you are ready to bake. Just ensure they are well covered to prevent drying out.

What can I serve with baluchons?

Baluchons can be served with a light salad or a dipping sauce, such as a lemon or garlic aioli, to complement the seafood flavors.

Conclusion

The “Baluchons aux fruits de mer” is a delightful dish that brings a unique twist to your appetizer choices. With its combination of seafood and a flavorful filling, it’s perfect for impressing guests at dinner parties or enjoying a cozy meal at home. The versatility of this recipe allows for various adaptations and personal touches, making it a great addition to your culinary repertoire.

More recipes suggestions and combination

Stuffed Bell Peppers

Consider making stuffed bell peppers filled with quinoa, vegetables, and spices for a nutritious alternative. They can be a perfect vegetarian option for your table.

Shrimp Cocktail

A classic shrimp cocktail served with a tangy dipping sauce makes for a refreshing and light appetizer that complements the rich flavors of seafood.

Seafood Salad

Try a seafood salad with mixed greens, vinaigrette, and fresh herbs. This offers a lighter choice and highlights the seafood’s natural flavors.

Mini Quiches

Mini quiches filled with seafood, cheese, and vegetables can provide a delightful finger-food option that goes well with various occasions.

Crab Cakes

Delicious crab cakes served with aioli sauce can also be a fantastic alternative to seafood hand pies, offering a distinct texture and taste profile.

Oysters on the Half Shell

For a more luxurious option, serving fresh oysters on the half shell with lemon and hot sauce can elevate your appetizer spread.