Dish

Vol-au-vent des fruits de mer

The filling for vol-au-vent des fruits de mer typically includes a variety of seafood such as shrimp, scallops, and mussels, in a creamy sauce. The puff pastry shell is baked until golden brown and crispy. This dish is rich and decadent, and is typically served as an appetizer or main course.

European cuisine› Western European cuisine› French cuisine

Snack

Origins and history

Vol-au-vent des fruits de mer has been a popular dish in France since the 18th century, and is still a popular choice in French restaurants today. It is often served at special occasions and celebrations.

Dietary considerations

This dish is high in calories and fat, so it should be consumed in moderation by those watching their weight or cholesterol levels. It is not suitable for those with shellfish allergies.

Variations

There are many variations of vol-au-vent, including those filled with chicken or mushrooms instead of seafood. Some recipes also call for a puff pastry lid to be placed on top of the filling.

Presentation and garnishing

To ensure that the pastry shell is crispy and golden brown, it is important to bake it at a high temperature for a short amount of time. The seafood filling should be cooked until the seafood is just tender, to prevent it from becoming tough or rubbery. The dish can be garnished with a sprig of fresh herbs, such as parsley or chives. The pastry shell can also be decorated with pastry cutouts or a dusting of powdered sugar.

Tips & Tricks

When making the seafood filling, be sure not to overcook the seafood as it can become tough and rubbery. It is also important to bake the pastry shell at a high temperature for a short amount of time to ensure that it is crispy and golden brown.

Side-dishes

Vol-au-vent des fruits de mer can be served with a variety of side dishes, such as a green salad or roasted vegetables. It pairs well with white wine or champagne.