Fish and Shellfish Vol-au-Vent

Fish and Shellfish Vol-au-Vent

2 from 2 votes
Servings: 10
Calories: 590


  • 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


  • 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
Ingredients Fish & Seafood
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