Fish and Shellfish Vol-au-Vent
Ingredients
- 10 x 8 cm vol-au-vent cases
- 9 oz turbot cut into goujonettes
- 9 oz scampi cut into pieces
- 7 oz butter
- 10 slices of lobster
- 20 button mushrooms
- 5 poached scallops
- 3 1/3 floz Pernod
- few drops Tabasco
- 10 floz cream
- seasoning
- picked parsley
Instructions
- Season and lightly fry the turbot and scampi separately in the butter.
- Combine them with the lobster and button mushrooms and heat through for a few minutes, then keep warm.
- Place the Pernod, Tabasco and cream in a pan, boil and reduce to a coating consistency.
- Add the fish and mushrooms, together with the sliced scallops, and season to taste.
- 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.
Calories: 590 kcal
Carbohydrates: 24 g
Protein: 15 g
Fat: 46g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 133 mg
Sodium: 369 mg
Potassium: 322 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 953 IU
Vitamin C: 2 mg
Calcium: 49 mg
Iron: 2 mg