Seafood Vol-au-vent - Nest in Normandy Dieppe

Seafood Vol-au-Vent

Ingredients: Yields 4 servings

From the fishmonger’s:
135g scallops without coral (roe)
175g cod fillet
50g shelled prawns
35g shelled mussels

From the fresh produce market:
85g sliced button mushrooms

From the cheesemarket:
20g butter
1 small tbsp. crème fraîche
1 egg

From the grocery store:
4 vol-au-vent cases

From your larder:
35cl dry white wine
3cl Madeira wine
20g flour
1 pinch of nutmeg
Salt, pepper

  • Melt the butter in a heavy bottomed pan. Add the flour and an egg yolk and stir to obtain a smooth, homogeneous deep yellow paste.   
  • Add the white wine, Madeira wine and the crème fraîche. Stir with a whisk until the paste and the cream dissolve completely (the mixture should be milky-white in color).
  • Leave on the heat until the mixture starts to bubble. Do not boil.
  • Add the scallops, prawns, cod fillet (cut into cubes), mussels and button mushrooms.  
  • Stir, cover and simmer on a very low heat for 90 to 120 minutes, stirring continually.  
  • 10 minutes before the end of the cooking time, season with salt and pepper, add the nutmeg and stir. Cover and complete the simmer time.  
  • Preheat the oven to 170°C (gas mark 5) for 10 minutes.  
  • Cut the top off the vol-au-vent cases. Place the vol-au-vent cases and tops on a baking sheet. Heat in the oven for 10 – 12 minutes.
  • Place a vol-au-vent case on each plate, fill with the sea-food mixture, put the top back on and serve immediately with rice or patatoes.