Seafood Vol Au Vent Recipe. Add the wine and bring it to a boil. Mix in the prawns and scallops and cook 2 to 3 minutes more, or until all seafood is cooked through.
Mushroom & Spinach VolauVents Recipe Great British Chefs from www.greatbritishchefs.com
Spoon the peas into the centre of the. Mix in the prawns and scallops and cook 2 to 3 minutes more, or until all seafood is cooked through. Bring to boil, whisking constantly.
Table of Contents
Add The Fish And Fry For 2 To 3 Minutes.
Add scallops to the pan and cook for 1 minute. Stir in the cream, taste the sauce and season with salt, if needed. Heat oil in a sauce pan, sweat the white onions & garlic cloves.
Transfer To A Bowl Using A Slotted Spoon.
Cook until just starting to colour, about 2 minutes. Add seafood, stirring to coat well. This is a perfect light entree or a nice starter for a great dinner party.
Place Vol Au Vent Cases On Tray.
Add the shallot, garlic and paprika. Season, then pop into a pan and warm through. Top with dill to serve.
Heat The Olive Oil In A Large Skillet Over Medium Heat.
For the béchamel sauce, heat butter in a saucepan and sauté diced onion until translucent. Add the cold pats of butter, dill leaves, corn kernels & green peas. Simmer, whisking often, until thickened slightly, 5 to 7 minutes.
Gently Poach For 4 Minutes Until Seafood Has Changed Colour.
Bring to a simmer so that the seafood cooks through, then stir through the dill. Line an oven tray with baking paper. Cook onion, stirring often, for 3 minutes.
