VOL AU VENT
VOL AUX VENTS - BOUCHEE A LA REINE
for 6 servings
Ingredients
12 small raw prawns (cut in 2 or 3)
150 g mussels (cut in 2 or 3)
150 g white fish cut into 1 or 1.5cm pieces
150 g calamari cut into 1 or 1.5 cm thick slices
6 vol au vent pastry cases (medium size if for an entree or large for a main meal) or you can
make them Link
200 g mushrooms (finely sliced)
A small bouquet of parsley (finely chopped)
1 glass of white wine, not dry (not Sauvignon)
200ml of hot fish stock (I prefer a vegetable stock because it is less salty and a good fish stock is hard to find unless you have made it)
50 g organic white flour
50 g butter + 20 g butter
2 tablespoons of fresh (thickened or liquid) cream
50 g grated cheese (preferably jarlsberg or gruyere)
1 ½ egg yolks
A splash of whisky or rum
Salt & pepper
Optional: feel free to add any other seafood you like, such as rocklobster, crab, oysters or caviar. Make sure the pieces are roughly the same size.
Method
for 6 servings
Ingredients
12 small raw prawns (cut in 2 or 3)
150 g mussels (cut in 2 or 3)
150 g white fish cut into 1 or 1.5cm pieces
150 g calamari cut into 1 or 1.5 cm thick slices
6 vol au vent pastry cases (medium size if for an entree or large for a main meal) or you can
make them Link
200 g mushrooms (finely sliced)
A small bouquet of parsley (finely chopped)
1 glass of white wine, not dry (not Sauvignon)
200ml of hot fish stock (I prefer a vegetable stock because it is less salty and a good fish stock is hard to find unless you have made it)
50 g organic white flour
50 g butter + 20 g butter
2 tablespoons of fresh (thickened or liquid) cream
50 g grated cheese (preferably jarlsberg or gruyere)
1 ½ egg yolks
A splash of whisky or rum
Salt & pepper
Optional: feel free to add any other seafood you like, such as rocklobster, crab, oysters or caviar. Make sure the pieces are roughly the same size.
Method
- Prepare and chop all the ingredients first.
- Prepare your stock if you use cube stock (mix it with boiling water) and set aside.
- In a medium pan, melt 20 g of butter then toss and cook the finely diced mushrooms for 10 minutes. Set aside in a bowl with the juices from the pan.
- In the same pan, on low heat, add the mix of seafood, parsley, white wine and a pinch of salt and pepper. Add a splash of whisky or rum (if you are brave, try to flamb it !)
- Stir often and after approximately 15 minutes the seafood should be cooked. Check by texture of cooked seafood, white or pink solid flesh)
- Set the pan aside, leaving the seafood to gently cool down in it juice.
- When cool, drain the seafood and add the juice to your stock.
- Preheat your oven to 200 degrees.
- Next make your white sauce (link) by melting the remaining butter in a casserole then stirring in the flour until absorbed by the butter. Add the cold stock in one go, continuing to stir until the mixture starts to thicken.
- In a large bowl, combine the cooked drained seafood, the mushrooms, the white sauce, the fresh cream and one egg yolk. Mix well and set aside. If you find the white sauce is too thick, add more stock little by little.
- Season the seafood mixture to taste.
- Place the vol aux vent cases on an oven tray lined with baking paper. Paint the outside edge of the pastry case with the remaining ½ egg yolk.
- Fill the cases with the seafood mix and sprinkle with the grated cheese.
- Bake the vol aux vents for 10 to 12 minutes until the cheese has melted and turned golden. They will be perfectly cooked if the mixture escapes like a slow wave when cut in half.
- Serve with a green salad and enjoy.