Vol-au-vent des Fruits de Mer

Ingredients

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 200g shrimp, peeled and deveined 200g shrimp, peeled and deveined
• 200g scallops, rinsed and patted dry 200g scallops, rinsed and patted dry
• 200g white fish fillets, cut into bite-sized pieces 200g white fish fillets, cut into bite-sized pieces
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• 2 tablespoons all-purpose flour (20g) 2 tablespoons all-purpose flour (20g)
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 15g)
• Carbohydrates: 35g (Sugar: 2g)
• Protein: 18g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets and cut them into circles slightly larger than the size of your serving bowls.
3. 3.
   Place the puff pastry circles on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown and puffed.
4. 4.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the flour to the skillet and cook for 1-2 minutes, stirring constantly.
6. 6.
   Slowly pour in the fish or vegetable broth while whisking continuously to avoid lumps.
7. 7.
   Stir in the heavy cream and bring the mixture to a simmer.
8. 8.
   Add the shrimp, scallops, and fish to the skillet and cook for 5-7 minutes, or until the seafood is cooked through.
9. 9.
   Stir in the chopped parsley and thyme leaves. Season with salt and pepper to taste.
10. 10.
    Remove the puff pastry shells from the oven and carefully cut off the tops.
11. 11.
    Spoon the seafood filling into the puff pastry shells and replace the tops.
12. 12.
    Serve immediately and enjoy the delightful flavors of Vol-au-vent des Fruits de Mer.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and removing the dark vein.
• Scallops — Pat the scallops dry before cooking to ensure a nice sear and prevent them from becoming watery.
• Puff pastry — Thaw the puff pastry according to the package instructions before rolling it out. This will make it easier to work with and ensure a flaky texture.

Tips & Tricks

• For a more intense seafood flavor, you can use fish stock instead of vegetable broth.
• Feel free to add a splash of white wine to the sauce for an extra layer of complexity.
• If you prefer a lighter version, you can substitute half of the heavy cream with milk.
• Experiment with different herbs and spices to customize the flavor profile of the dish.
• Serve the Vol-au-vent des Fruits de Mer with a side of fresh salad for a complete meal.

Serving advice

Serve the Vol-au-vent des Fruits de Mer as a main course accompanied by a side salad or steamed vegetables. Garnish with a sprig of fresh parsley for an elegant touch.

Presentation advice

To enhance the presentation, dust the puff pastry shells with a sprinkle of powdered sugar before serving. This will add a touch of elegance and create a beautiful contrast against the savory seafood filling.