Ingredients
For 9 servings. All ingredients are generic, never brand names.
- Cod400 g
- Grey shrimp150 g
- Puff pastry vol-au-vent shells4
- Butter50 g
- Plain flour50 g
- Stock600 ml
- Cream100 ml
- Mushrooms200 g
- Lemon juice1 tbsp
- Egg yolk1
- Floury potatoes (Bintje)1.2 kg
- Beef dripping or oil for frying2 L
- Salt1 tsp
Method
- MainPoach the fish in fish stock.
- SauceMake a roux, whisk in the stock and cream; add mushrooms and cook 10 minutes; finish with lemon and yolk.
- FillAdd the filling to the sauce and spoon into warm shells.
- FritesCut potatoes into 1 cm sticks, dry well, fry at 150C for 6 minutes, rest 10 minutes, then fry at 180C for 2 minutes until crisp.
Nutrition per serving
| Calories | 830 kcal |
|---|---|
| Protein | 21.3 g |
| Carbohydrates | 63.1 g |
| Fat | 55.0 g |
| Fibre | 4.4 g |
| Sugar | 2.8 g |
| Sodium | 697 mg |
| Saturated fat | 23.2 g |
| Serving size | about 380 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Milk, Eggs, Wheat / gluten, Fish, Shellfish. Use halal-certified meat and poultry.
Quick answers
How long does Seafood Vol-au-Vent take to make?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Seafood Vol-au-Vent?
About 830 kcal per serving, with 21 g of protein. The recipe makes 9 servings of about 380 g each.
Which allergens does Seafood Vol-au-Vent contain?
Based on its ingredients it contains Milk, Eggs, Wheat / gluten, Fish, Shellfish. Always check the labels of packaged ingredients.
Where is Seafood Vol-au-Vent from?
Seafood Vol-au-Vent is a main course from Belgium. Vol-au-vent with fish and shrimp.