Seafood 'Vol Au Vent'

You will need:

1 white fish filet (used Mahi Mahi)

1/2 pound cooked shrimp

Seafood stock

1/2 cup white wine

Thawed puffed pastry

For the Lobster Sauce:

1/2 a stick of butter

4 spring onions, chopped

1 clove garlic, minced

1 small can of tomato paste

1 cup cream

3/4 cup white wine

6 oz white wine

pinch of cayenne pepper

2 tsp lobster base

For the Bearnaise sauce:

1 tsp shallots

1 tsp tarragon

3 tsp white wine

1/2 cup butter clarified

2 egg yolks

2 tsp lemon juice

pinch of salt and cayenne pepper

  • Make your sauces (see the links above)
  • Poach the fish & shrimps with the seafood stock and white wine.  To do this, place your fish in the saucepan and just cover with the wine and stock.  Let simmer for about 10 minutes, being careful not to let it boil.  I ended up having to add more liquid cause my Mahi-Mahi puffed up.
  • Add the shrimps in the last minute, just to give them some flavor
  • Drain and set aside
  • Mix your Lobster and your Bearnaise sauces in a pan and add your seafood.
  • Fill your puff pastry with the seafood and bake as directed
Serves four.