La Cremaillere's Seafood Cornets with Vodka Vinaigrette

By The Canadian Living Test Kitchen

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La Cremaillere's Seafood Cornets with Vodka Vinaigrette

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	238238 cal
pro	3 g3g pro
total fat	19 g19g total fat
sat. fat	1 g1g sat. fat
carb	17 g17g carb
fibre	3 g3g fibre
chol	0 mg0mg chol
sodium	67 mg67mg sodium
% RDI:	-
calcium	33 calcium
iron	88 iron
vit A	11 vit A
vit C	1212 vit C
folate	3535 folate

In the heart of la vieille capitale, La Crèmeill? bespeaks quiet elegance with a menu that's classic French with some Italian touches reflecting the heritage of owner, Beppino Boezio. Specialties are rack of lamb, veal rib with fines herbes and seafood, as in this clever appetizer.

Ingredients

2 tbsp butter , melted2 2tbsp tbspbutter, melted
2 sheets phyllo pastry 2 2sheets sheetsphyllo pastry
Court Bouillon:
1 cup white wine 1 1cup cupwhite wine
1 stalk celery , coarsely chopped1 1stalk stalkcelery, coarsely chopped
1 small onion , coarsely chopped1 1small oniononions, coarsely chopped
4 sprigs fresh parsley 4 4sprigs sprigsfresh parsley
3 peppercorns 3 3peppercorns
1 sprig fresh thyme 1 1sprig sprigfresh thyme
1 strip lemon rind 1 1strip striplemon rind
Seafood:
2-1/4 lb mussels 2-1/4 2-1/4lb lbmusselmussels
8 oz frozen, small raw deveined shrimp , thawed8 8oz ozfrozen, small raw deveined shrimp, thawed
4 oz tiny bay scallops 4 4oz oztiny bay scallopscallops
4 oz cleaned squid 4 4oz ozcleaned squid
4 oz frozen snow crabs , thawed4 4oz ozfrozen snow crabfrozen snow crabs, thawed
6 fresh dill sprigs 6 6fresh dill sprigfresh dill sprigs
Vinaigrette:
1/4 cup extra virgin olive oil 1/4 1/4cup cupextra virgin olive oil
1/4 cup lemon juice 1/4 1/4cup cuplemon juice
2 tbsp orange juice 2 2tbsp tbsporange juice
2 tbsp vodka 2 2tbsp tbspvodka
1/2 tsp sea salt 1/2 1/2tsp tspsea salt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp finely chopped fresh dill 2 2tbsp tbspfinely chopped fresh dill

Preparation

Cover outside of six 3-1/2-inch (9 cm) tall cone-shape paper cups with foil. Fold tip down to round end. Brush foil lightly with butter; stand on small rimmed baking sheet.

Brush 1 sheet of phyllo lightly with butter. Cover with remaining sheet; brush with butter. Cut lengthwise in half; cut each half crosswise into thirds. Drape each piece over cone; with scissors, trim phyllo to bottom edge of cup. Brush lightly with butter. Bake in centre of 400°F (200°C) oven until golden brown, about 4 minutes. Let cool on pan on rack. (Make-ahead: Let stand at room temperature for up to 12 hours.)

Court Bouillon: In medium saucepan, bring 3 cups (750 mL) water, wine, celery, onion, parsley, peppercorns, thyme and lemon rind to boil. Cover, reduce heat and simmer for 20 minutes. Bring to boil over high heat.

Seafood: Meanwhile, scrub mussels, removing any beards; discard any that do not close when tapped. Add half of the mussels at a time to court bouillon. Cover and bring to boil; boil until mussels open, about 3 minutes, discarding any that do not open. With slotted spoon, remove mussels; let cool. Discarding shells, remove mussel meat to bowl; refrigerate.

In same court bouillon, cover and simmer shrimp over medium heat until pink, about 2 minutes. With slotted spoon, remove shrimp; let cool. Remove shells and add to mussels.

Add scallops to court bouillon; poach just until firm to the touch, about 1 minute. With slotted spoon, remove scallops and add to shrimp.

Thinly slice squid crosswise; poach just until firm, about 30 seconds. Remove and add to seafood.

Press crab thoroughly to remove any liquid. Add to seafood. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Vinaigrette: In jar, shake together olive oil, lemon juice, orange juice, vodka, salt and pepper; drizzle over seafood. Toss to coat; refrigerate for 1 hour. Mix in fresh dill.

With slotted spoon, fill cornets with seafood. Arrange on plates; garnish with dill sprigs.

Source : Canadian Living Magazine: February 2007