With Mushrooms and a delicious dill mustard cream sauce

Ingredients

• 4 puff pastry pies
• 400g king prawns without peel
• 200g white mushrooms
• 4cl Cognac or Brandy
• 2 tsp high quality mustard
• (preferably French Meaux mustard)
• 1 small cup fish stock
• 1/4 litre of dry white wine
• 1 small bunch of fresh dill
• 1 cup cream
• 2 shallots
• 1/2 lemon
• a little butter
• 2 teaspoons wheat flour
• salt and pepper

Preparation

1. Sweat the minced shallots in butter until they start to look glassy.
2. Dust them with approximately 2 teaspoons of flour.
3. Sweat them again briefly.
4. Cover them with fish stock, 4 cl Cognac/brandy and 1/4 litre white wine.
5. Allow to simmer briefly before you add a little cream.
6. Simmer for 10-15 minutes.

1. Brush mushrooms clean (don’t wash them with water)
2. Halve them twice into four pieces of equal size.
3. Sweat the Mushrooms briefly in a little butter.
4. Add the king prawns, over heat.
5. Chop the fresh dill.
6. Mix the dill into some cold butter.
7. Season with salt and pepper.
8. Mix it again thoroughly.
9. Pass the sauce through a sieve.
10. Add two teaspoons of Meaux mustard.
11. Mix the sauce carefully into the dill butter.
12. Attention: To preserve the colour and flavour of the dill, make sure the sauce does not come back to a boil.
13. Add the king prawns and mushrooms to the sauce.
14. Season it all with a little cayenne and lemon juice.
15. Add salt and pepper according to taste.
16. Warm up the empty pies before filling them with the prawn and mushroom mixture.
17. Garnish each pie with a sprig of dill.