Rissoles à la Normande

Ingredients

• oysters
• mussels
• shrimp tails
• Normande sauce (mother sauce)
• puff pastry trimmings

Instructions

1. Prepare a filling (appareil) by combining poached oysters, very small poached mussels, and shrimp tails. Bind the mixture with a reduced Normande sauce (béchamel enriched with fish fumet and egg yolks) until it reaches a firm consistency.
2. Shape the mixture into half-moon turnovers (en forme de chausson) using puff pastry trimmings. Seal and cook until golden.