Who can resist to sea food vol au vents? The crisp and delicate pastry immersed in this beautiful wine sauce? Not talking about how elegant it is and the nicest impact for your guests if you are preparing it for company.
In our case, for this recipe, my husband was the cook. Puff pastry recipes are one of our favorites, let alone adding sea food in a wine sauce. I took the pictures and of course cleaned the kitchen, but he was who has put the recipe together and prepared it for us.
We didn’t have it as an appetizer but as the main dish. It was amazing! And on a Monday, oh the joys of being retired!
He used the frozen puff pastry for vol-au-vents and baked according with the instructions, which can be done ahead of time. Actually the sauce also can be made ahead of time. Heat the sauce up and then add the unthawed pre cooked shrimp, just enough to be heated. Be careful to not over cook it.
Here is the recipe for 6 portions:
6 puff pastry frozen vol au vent* baked according with the package instructions
3/4 lb small scallops
1 lb pre-cooked shrimp, medium size
small can of crab meat
3/4 lb. of small scallops
1 lb. of pre-cooked shrimp, medium size.
For the sauce:
2 tbs butter
4 tbs flour
1 cup fish stock
1 cup cream 18%
1/2 cup white wine
1 bay leaf
1 teaspoon dry tarragon
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon cajun spice
1/2 teaspoon black pepper
1/2 teaspoon salt
Make sure to bake the vol au vents before you start making the sauce. They will be served at room temperature with the hot seafood on top.
Melt the butter and add the flour stirring well. Add the fish stock, wine and all spices.
Do not bring the sauce to a boil. Add uncooked scallops to sauce and allow to simmer for 10 minutes. You can add the shrimp at the same time if they are frozen or, if thawed, add just before serving, allowing them to simmer for 2 minutes to get hot but not overcook.
Arrange the vol au vents in individual dishes and pour the sauce on top. Serve immediately.
written by Raquel Boyes