Smoked Seafood Vol-au-Vent

Smoked Seafood Vol-au-Vent
Smoked Seafood Vol-au-Vent

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tbsp butter

  • 1

    leeks, (white and light green parts only), diced

  • 3

    tbsp all-purpose flour

  • 1/2

    cups cups clam juice

  • 1/2

    cup milk

  • 8

    oz (227 g) scallops, (about 10), cut in half

  • 8

    oz (227 g) large shrimp, (about 16), peeled and deveined

  • 8

    oz oz (227 g) hot smoked fish, (such as haddock, cod, salmon or trout), flaked

  • 1/4

    tsp dried marjoram

  • 1

    pinch salt

  • 1

    pinch white pepper

  • 6

    baked puff pastry shells, or vol-au-vent, warmed

  • 2

    tbsp minced fresh chives or fresh parsley

Directions

In saucepan, melt butter over medium heat; cook leek, stirring occasionally, until softened, about 5 minutes. Add flour; cook until just starting to colour, about 2 minutes. Stir in clam juice until smooth; stir in milk and bring to boil. Reduce heat and simmer until thick enough to coat back of spoon, about 5 minutes. Add scallops, shrimp, fish, marjoram, salt and pepper; simmer, stirring constantly, until scallops are opaque and shrimp are pink, about 5 minutes. Spoon into warm puff pastry shells. Sprinkle with chives.

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