VOL AU VENT FRUITS DE MER
Provided by Food Network
Time 3h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F. Make vol au vent by cutting a circle 8 inches in diameter in 1-inch thick pastry. Make another incision 1 1/2 inches from edge of pastry. Place round of pastry on a baking sheet brushed with cold water and bake 30 minutes. Remove lid and scoop out the inside to form a pastry case. Set aside. Place the mussels in a pan on a high heat with 1/4 cup of the dry white wine, cover, shake pan and allow to cook for 2 minutes. Allow to cool and then remove mussels from shells. Prepare fish stock by simmering snapper head with water, onion and Bouquet garni for 30 minutes and then strain. Place some clarified butter into a pan on the heat and add the shallot. Fry gently and then place the fish fillets on top and the scallops, and moisten with 1/2 cup of the fish stock and 1/4 cup of the dry white wine. Season with salt and pepper and poach for 5 minutes.
- Sauce: Place the 1 tablespoon butter in a saucepan and when it has melted add the sifted flour. Stir gently to cook the roux but do not allow to color. Remove from the heat and add the warmed fish stock a little at a time, beating well after each addition. Place sauce back on heat and season with salt and pepper and allow to simmer 10 minutes, stirring from time to time. In a separate pan place a little clarified butter and when hot add the mushrooms. Season with salt, pepper and nutmeg and add a squeeze of lemon juice. Allow to fry gently for 1 minute. Remove the fish fillets to a dish and place the scallops, shrimp, mussels and mushrooms together in a bowl. Mix the yolk with the cream and then stir into the sauce - add 1 tablespoon butter and then fold in the seafood being very careful not to break the fish. Check the seasoning. Place the seafood mixture into the pastry case and heat in a 350 degree oven for 10 minutes.
VOL AU VENTS
Steps:
- Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
- Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
- Spoon the chicken mixture into the vol au vent shells and serve.
CREAMY CHICKEN VOL-AU-VENT
My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.
Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.
CHICKEN VOL-AU-VENTS
I first used this recipe as an entree for two on Valentines Day. It was given to me by a family friend. You can also use a pack of 6 or 12 mini vol-au-vents as appetizers. Since then I have made them again and I didn't have tarragon so I used sage. So I think you can put your favourite spice instead of the tarragon as the sage worked well. I didn't have cream so I used cream cheese. I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum. I found out that vol-au-vent cases are the same thing as puff pastry shells. So if you are using puff pastry shells please follow the instructions on the pack. As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer.
Provided by Chef floWer
Categories Chicken Thigh & Leg
Time 20m
Yield 2 Large Vol-au-Vent cases
Number Of Ingredients 12
Steps:
- Pre-heat oven at 180oc.
- Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
- Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
- Add wine and cream and bring to the boil.
- Combine cornflour with water, then add to the chicken and stir until thickened.
- Spoon into the vol-au-vent cases
- Heat in the oven for 5 mintes.
- Serve it hot.
Nutrition Facts : Calories 821.1, Fat 53.5, SaturatedFat 17.5, Cholesterol 135.7, Sodium 707.2, Carbohydrate 49.1, Fiber 2.1, Sugar 1.3, Protein 33
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