Pot of the Îles de la Madeleine

Pie dough of your choice.

Lower your pastry and stick it on the bottom and the edge of your cooking pot in the oven or in a big stoneware casserole if you have one.

First preparation

Ingredients:

(960 ml) (4 cups) flour
(40 ml) (8 tbsp) Pastry powder
(10 ml) (2 tablespoon) parsley
(10 ml) (2 tablespoons) salt
(160 ml) (2/3 cup) of fat
(420 ml) (1¾ cup) of milk

Preparation:

Mix the dry materials, add the fat and the milk and mix well.

Second preparation

Ingredients:
240 ml (1 cup) of water
480 ml (2 cups) potatoes cut into small cubes
454 g (1 lb.) scallops in small pieces
454 g (1 lb) lobster cut into small pieces
450 g (1 lb.) shrimp
240 g (1 cup) celery cut into small cubes
240 g (1 cup) finely chopped onions
1 medium carrot roughly cut
60 g (1/4 cup) chopped shallots
5 ml (1 tbsp) of fish condiment
420 ml (1 1/2 cups) 15% cream
salt and pepper to taste
120 ml (1/2 cup) butter
(4 tables) of cornstarch
3 cloves of garlic

Preparation:

Pour into a pot, water, potatoes, lobster, shrimp, scallops, celery, onion, shallots, carrots, garlic and condiments

Boil for 10 minutes

add the cream and butter

dissolve the cornstarch and add to the contents

pour everything into the pastry stick

place the second slice (last part of the pastry on the top and seal with all the way around the top of the casserole

cook about 30 minutes (depending on the gilding of the crust you want to make depending on the cooking temperature of 180°C or 350°F.