Mini seafood vol-au-vents
Posted by Gwenaelle Reward (FRANCE)
Ingredients :
- 20 ready-to-fill mini vol-au-vents
- 500 g of mussels
- 500g cockles
- 12 meadows
- 12 clams
- 1 slice of smoked shoursn
- 20 cl of dry white wine
- 20 cl of liquid cream
- 2 egg yolks
- 30g soft butter
- 30g flour
- 1 bunch of dill
- salt pepper
Preparation :
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1
Preheat the oven th.5 (150°).
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2
Trim the mussels and wash all the seafood in several waters, then drain them.
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3
Put the mussels in a casserole dish, place it over high heat and let the mussels open for 6 to 8 minutes, turning them often.
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4
When they are all open, remove them from the pan using a slotted spoon and put them in a colander.
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5
Put the clams and clams in the casserole, let them open for 6 minutes over high heat and proceed in the same way as with the mussels.
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6
Repeat the operation with the shells for 4 min.
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7
When all the shellfish are cooked, remove the pan from the heat.
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8
Bake the mini vol-au-vents for 5 minutes.
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9
Strain the juice from the shellfish. Pour it back into the casserole. Add the wine, place the casserole on a high heat and let reduce for 10 minutes.
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10
Mix the cream, the butter with the flour and add them to the casserole.
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11
Salt, pepper.
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12
Lower the heat, add the egg yolks while whisking, then the shellfish. Turn them gently. Leave to heat for 2 minutes over low heat then remove from the heat.
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13
At the last moment, place the mini vol-au-vents on a dish and pour in the shellfish and the sauce.
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14
Cut the shoursn slices into 5 and decorate your vol-au-vents with this one and a few sprigs of dill.
Tips
For this Mini seafood vol-au-vent recipe, you can count on 30 minutes of preparation. To learn more about the foods in this seafood recipe, head over to our food guide here.
