Seafood Vol Au Vent with Pea Puree
Vol au Vent date back to the 19th century. This recipe for Seafood Vol Au Vent with Pea Puree is a great light bite or starter to kick off a party with!
Ingredients
- 300g ready rolled all butter pastry
- 2 egg yolks
- 15g butter
- 15g plain flour
- 300ml double cream
- 50ml sparkling wine
- 1 small bunch chives, chopped
For the fish:
- 300g raw shelled prawns
- 200g salmon, cubed
- 2 lobster tails, chopped
- 200g monkfish, cubed
- 25g butter
- 2 tablespoons olive oil
For the pea puree:
- 600g frozen peas, defrosted
- 100ml double cream
- 25g butter
- Salt and pepper
Method
Pre heat the oven to 200°C.
Cut the pastry into 12 large circles of 10cms in diameter, then, using a cutter that is 9 cm, cut the centre out of 6 of the circles. Discard the smaller circles and keep their outer rims.
Place the 6 large circles onto a tray lined with baking parchment, brush with beaten egg, then top with the other 6 circular rims with the holes. Brush with egg wash and bake for 15 to 12 minutes until golden and risen.
Meanwhile make the sauce. Melt the butter, then whisk in the flour, cream and wine then season. When the sauce has warmed through stir through the chives.
Place a second pan over a medium heat and add olive oil and butter to pan fry the fish. Add the fish and fry for 2 to 3 minutes. To make the pea puree, pop the peas into a food processor and puree with the butter and cream for about a minute. Season, then pop into a pan and warm through.
To serve: spoon the peas into the centre of the vol au vent, fill with fish and spoon over the sauce.
Ingredients
- 300g ready rolled all butter pastry
- 2 egg yolks
- 15g butter
- 15g plain flour
- 300ml double cream
- 50ml sparkling wine
- 1 small bunch chives, chopped
For the fish:
- 300g raw shelled prawns
- 200g salmon, cubed
- 2 lobster tails, chopped
- 200g monkfish, cubed
- 25g butter
- 2 tablespoons olive oil
For the pea puree:
- 600g frozen peas, defrosted
- 100ml double cream
- 25g butter
- Salt and pepper
Method
Pre heat the oven to 200°C.
Cut the pastry into 12 large circles of 10cms in diameter, then, using a cutter that is 9 cm, cut the centre out of 6 of the circles. Discard the smaller circles and keep their outer rims.
Place the 6 large circles onto a tray lined with baking parchment, brush with beaten egg, then top with the other 6 circular rims with the holes. Brush with egg wash and bake for 15 to 12 minutes until golden and risen.
Meanwhile make the sauce. Melt the butter, then whisk in the flour, cream and wine then season. When the sauce has warmed through stir through the chives.
Place a second pan over a medium heat and add olive oil and butter to pan fry the fish. Add the fish and fry for 2 to 3 minutes. To make the pea puree, pop the peas into a food processor and puree with the butter and cream for about a minute. Season, then pop into a pan and warm through.
To serve: spoon the peas into the centre of the vol au vent, fill with fish and spoon over the sauce.
