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SEAFOOD “VOL AU VENT“
For 4 persons

1 oz fish (snapper, mahi-mahi, or salmon)
1 oz scallops
1 oz shrimp
1 oz of lobster meat
Poach all seafood and keep on the side

Lobster sauce
4 tbsp butter
4 tbsp flour
2 ½ cups onions/carrots/celery
2 garlic gloves
5 oz tomato paste
¼ liter of cream
6 oz white wine
3 oz brandy
2 tsp lobster base
Pinch of cayenne pepper

Béarnaise sauce
1 tsp shallots
1 tsp tarragon
3 tsp white wine
½ cup butter clarified
2 egg yolks
2 tsp lemon juice
Pinch of salt and cayenne pepper

Combine ingredients for lobster sauce and béarnaise sauce. Stir together in a large sauce pan and cook over medium heat.
Add seafood to sauce and stir, cooking until warm. Serve in a puff pastry.

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