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In France a filled puff pastry case can be found on many restaurant menus. This homemade recipe is for crispy vol-au-vent, filled with a creamy sauce of seafood, white wine and cream cheese. To make the puff pastry cases your self is not difficult, buying them in the store will save you some time.
Ingredient List for 6 servings:
6
Vol-au-vent
600
gr
Seafood
100
gr
Fish
12
big
Shrimps
100
ml
Fruity white wine
200
gr
Mushrooms
3
tablespoons
Chream cheese
1
tablespoon
Butter
10
gr
Chives
1
pinch
Salt
1
pinch
Pepper
Oven temperature:
150 degrees Celsius
Instructions:
Preheat the oven at 150 degrees Celsius.
Wash and cut the mushrooms in small pieces.
Peel and cut the onions in small pieces.
Cut the chives and keep for later.
Place the vol-au-vent in the oven for 10 minutes.
In saucepan heat up some butter and fry lightly the onions, mushrooms, salt and pepper.
Add the seafood in the saucepan and stir together.
Cut the fish in cubes and add in the saucepan.
Add the white wine and cook for a few minutes longer.
Add the cream cheese and mix well.
Take out the vol-au-vent and cut away the top of each puff pastry container.
Add the chives in the sauce and stir.
Dived evenly the sauce in the vol-au-vent and place the big shrimps on the top and add some more sauce.
Serve the warm dish immediately accompanied with some rice of your choosing.
A selection of recipes from the same country.
This recipe is from
France
This is a traditional French Alsacienne tarte flambée (flammekueche). There is 2 other ways of topping as well, if you add some mushrooms it is called forestière, and with some grated cheese it is called gratinée. The bacon or fine pork should be with not much fat if possible, and cut in thin slices.
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
Small delicious saffron bredele ”Alsatian Christmas cookies” shaped as balls, that are a bit chewy in the center. Goes very quick to prepare and the best part is that you can keep them for weeks. Perfect to serve for advent when you lit the candles.
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