Fish and Shellfish Vol-au-Vent (Vol-au-Vent de Fruits de Mer recipe
ingredients
10 x 8 cm vol-au-vent cases
250 g turbot (cut into goujonettes)
250 g scampi (cut into pieces)
200 g butter
10 slices of lobster
20 button mushrooms
5 poached scallops
100 ml Pernod
few drops Tabasco
300 ml cream
seasoning
picked parsley
250 g turbot (cut into goujonettes)
250 g scampi (cut into pieces)
200 g butter
10 slices of lobster
20 button mushrooms
5 poached scallops
100 ml Pernod
few drops Tabasco
300 ml cream
seasoning
picked parsley
method
1. Season and lightly fry the turbot and scampi separately in the butter.
2. Combine them with the lobster and button mushrooms and heat through for a few minutes, then keep warm.
3. Place the Pernod, Tabasco and cream in a pan, boil and reduce to a coating consistency.
4. Add the fish and mushrooms, together with the sliced scallops, and season to taste.
5. Place the warm pastry cases on an oval flat dish, fill to overflowing with the mixture, replace the pastry lids and serve hot garnished with picked parsley.
2. Combine them with the lobster and button mushrooms and heat through for a few minutes, then keep warm.
3. Place the Pernod, Tabasco and cream in a pan, boil and reduce to a coating consistency.
4. Add the fish and mushrooms, together with the sliced scallops, and season to taste.
5. Place the warm pastry cases on an oval flat dish, fill to overflowing with the mixture, replace the pastry lids and serve hot garnished with picked parsley.
serving amount
serves 10
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more information
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