Norwegian · Norway

Caper and Tarragon Tromsø Seafood Pie with Puff Pastry

Name: Caper and Tarragon Tromsø Seafood Pie with Puff Pastry
Total time: 62 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 400g mixed seafood (shrimp, cod, mussels); 2 tbsp butter; 1 onion, finely chopped; 2 cloves garlic, minced; 100ml heavy cream; 100ml whole milk; 1 tsp Dijon mustard; 1 sheet puff pastry; salt and pepper to taste; 1 tbsp capers, drained; 1 tbsp tarragon, chopped

Adds a briny, herbaceous note with capers and tarragon for a unique flavor profile.

62 minutes4 servings

Method

Stir in capers and tarragon into the seafood mixture before baking.
Preheat oven to 200°C (390°F).
Melt butter in a pan, sauté onion and garlic until soft.
Add seafood and cook until opaque, about 5 minutes.
Stir in cream, milk, and mustard, season with salt and pepper.
Pour mixture into a pie dish, cover with puff pastry, and bake for 20-25 minutes until golden.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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