Northeastern American Seafood Vol-au-vent

Ingredients

In this adaptation of the classic French Vol-au-vent des fruits de mer, we have incorporated Northeastern American flavors and ingredients to create a dish that pays homage to the region's seafood-rich culinary traditions. The original French recipe typically uses a combination of white fish, mussels, and shrimp, whereas our Northeastern American version features shrimp, scallops, and lobster, which are commonly found in the coastal waters of the region. Additionally, we have adjusted the seasoning and sauce to cater to the flavor preferences of Northeastern American cuisines. We alse have the original recipe for Vol-au-vent des fruits de mer, so you can check it out.

• 6 vol-au-vent shells 6 vol-au-vent shells
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) scallops, rinsed and patted dry 200g (7 oz) scallops, rinsed and patted dry
• 200g (7 oz) lobster meat, cooked and chopped 200g (7 oz) lobster meat, cooked and chopped
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup (240ml) seafood stock 1 cup (240ml) seafood stock
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
• 1/4 teaspoon Old Bay seasoning 1/4 teaspoon Old Bay seasoning
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Bake the vol-au-vent shells according to the package instructions until golden brown and crisp.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the shrimp and scallops, and cook until they turn opaque and are cooked through. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the flour and cook for 1-2 minutes, stirring constantly, until it turns golden brown.
5. 5.
   Gradually whisk in the seafood stock, followed by the heavy cream and white wine. Continue whisking until the sauce thickens.
6. 6.
   Add the cooked shrimp, scallops, and lobster meat to the sauce. Season with Old Bay seasoning, salt, and pepper. Stir gently to combine and heat through.
7. 7.
   Spoon the seafood mixture into the baked vol-au-vent shells.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before cooking 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.
• Lobster meat — If using pre-cooked lobster meat, ensure it is fully thawed and gently chop it into bite-sized pieces.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with half-and-half or whole milk.
• Add a squeeze of lemon juice to the sauce for a refreshing citrus twist.
• Serve the vol-au-vent with a side of mixed greens dressed in a light vinaigrette to balance the richness of the dish.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or hot sauce to the sauce.
• Experiment with different seafood combinations, such as adding crab meat or clams, to personalize the dish to your taste.

Serving advice

Serve the Northeastern American Seafood Vol-au-vent as a main course accompanied by a side salad or steamed vegetables. It can also be served as an elegant appetizer for a special occasion.

Presentation advice

To enhance the presentation, sprinkle some additional chopped parsley over the filled vol-au-vent shells before serving. Arrange them on a platter or individual plates, allowing the golden pastry and vibrant seafood filling to take center stage.