Name: Bouchons Bistros Fish And Seafood Vol Au Vent Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups puff pastry sheets; 1 to taste egg (for egg wash); 200 grams shrimp, peeled and deveined; 200 grams scallops; 200 grams white fish (like cod or haddock), diced; 150 ml heavy cream; 50 ml white wine; 2 tsp garlic, minced; 1 to taste shallot, finely chopped; 2 tbs fresh dill, chopped; to taste to taste salt; to taste to taste black pepper; 500 grams lobster shells; 1 to taste carrot, diced; 1 to taste celery, diced; 1 to taste onion, diced; 3 tsp garlic, minced; 200 ml heavy cream; 1 liters fish stock or water; 100 ml white wine; 1 to taste bay leaf; to taste to taste salt; to taste to taste black pepper

Comtesse de Chérisey 'La Genelotte' 1er Cru, Meursault-Blagny

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Fish and Seafood Vol au Vent served with Lobster Bisque

Step 1: Preheat Oven

Roll out the puff pastry sheets and cut them into circles. Use a smaller cutter to cut out the center of half the circles to create a ring. Place the rings on top of the whole circles to form the vol au vent bases.

Step 2: Cut and Shape Pastry

Beat the egg and brush it over the pastry. Bake in the preheated oven for about 15-20 minutes or until golden brown. Remove and set aside.

Step 3: Egg Wash

In a pan, heat a little oil and sauté the minced garlic and chopped shallot until fragrant.

Step 4: Sauté Aromatics

Add shrimp, scallops, and white fish to the pan. Cook for 3-4 minutes until the seafood is just cooked through.

Step 5: Cook Seafood

Pour in heavy cream and white wine. Stir to combine and simmer for another 2-3 minutes. Add salt, pepper, and dill to taste.

Step 6: Add Cream and Seasoning

In a large pot, combine lobster shells, diced carrot, celery, onion, and minced garlic. Add fish stock or water, and bring to a boil. Reduce heat and simmer for 30 minutes.

Step 7: Make the Bisque Base

Strain the mixture to remove solids. Return the liquid to the pot, and add white wine, bay leaf, salt, and pepper. Simmer for another 10-15 minutes.

Step 8: Strain and Blend

Stir in heavy cream and heat through without boiling. Adjust seasoning if necessary.

Step 9: Add Cream

Spoon the seafood filling into the crispy vol au vent shells.

Step 10: Fill the Pastry

Ladle lobster bisque into bowls and serve alongside the filled vol au vent.

Step 11: Serve with Bisque

puff pastry sheets

egg (for egg wash)

shrimp, peeled and deveined

scallops

white fish (like cod or haddock), diced

heavy cream

white wine

garlic, minced

shallot, finely chopped

fresh dill, chopped

salt

black pepper

lobster shells

carrot, diced

celery, diced

onion, diced

fish stock or water

bay leaf