Vol Au Vent Of Louisiana Seafood Recipes

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VOL-AU-VENT



Vol-au-Vent image

These pastries make a stunning first course when filled with a seafood stew, soft scrambled eggs, or creamed mushrooms. For best results, use a vol-au-vent cutter, although round cookie cutters can also be used.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4

Number Of Ingredients 4

All-purpose flour, for work surface
1 pound Puff Pastry Dough
1 large egg yolk
1 tablespoon heavy cream

Steps:

  • Lightly flour a clean work surface. Using a rolling pin, gently roll out dough until it is about 1/4 inch thick. Using a 4-inch vol-au-vent cutter, cut out 4 rounds. If using a 3 1/2-inch cookie cutter, cut out 8 rounds; cut out centers from half the rounds with a 2 1/2-inch round cookie cutter to form rings.
  • In a small bowl, whisk together egg yolk and cream. Using a pastry brush, moisten top of each vol-au-vent with egg wash, being careful not to let any drip down over the cut edges. (Or moisten each ring and round with egg wash; lay one ring on top of each round, lining up outside edges.) Place vol-au-vents on an ungreased baking sheet. Cover with plastic wrap; place in refrigerator 1 hour.
  • Preheat oven to 425 degrees. Bake until vol-au-vents are puffed and golden on the outside, about 12 minutes. Reduce heat to 350 degrees; continue baking 10 to 12 minutes to let insides cook through.
  • Transfer vol-au-vents to a wire rack. While still warm, cut out center of tops with a paring knife; set aside. Remove and discard inside dough, and let shells cool completely. Spoon or pipe in desired filling. Replace tops, and serve.

VOL-AU-VENT OF LOUISIANA SEAFOOD



Vol-Au-Vent of Louisiana seafood image

This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. The vol-au-vent--a large version of what Orleanians call a "patty shell" should be bought fresh from a French baker. (I guess you could make it yourself, but the work is ridiculous.)

Provided by Steve P.

Categories     Cajun

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1/2 cup chopped green onion
1 tablespoon chopped french shallot
1/4 cup dry white wine
2 cups heavy cream
1 pinch saffron thread
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pinch ground ginger
1 pinch cayenne
1/2 teaspoon fresh tarragon (or 1/4 tsp. dried)
1 lb sea scallops
1 lb large shrimp, peeled and deveined
2 dozen oysters
6 large vol-au-vent cases

Steps:

  • Heat the olive oil in a large skillet over medium heat.
  • Saute the green onions and shallots until they're limp.
  • Add the wine and bring it to a boil.
  • Reduce until most of the liquid is gone.
  • Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
  • (Also add tarragon at this point if using dried.) Add scallops and shrimp.
  • Cook for four minutes, then add oysters and fresh tarragon.
  • Cook until edges of oysters are curly.
  • Throughout the process, agitate pan to slosh the sauce over the seafoods.
  • Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.

VOL AU VENTS



Vol au Vents image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 cup/250 ml chicken stock
1 bay leaf
3 tablespoons butter
1 onion or large shallot, minced
4 ounces/110 g mushrooms, trimmed and chopped (we used oyster, and ripped them)
1 clove garlic, minced
1 tablespoon all-purpose flour
A splash of white wine (about 2 tablespoons)
2 cooked chicken breasts, diced
1/4 cup/60 ml creme fraiche
1 to 2 teaspoons mustard
Salt and pepper
A few handfuls of chopped fresh parsley
6 vol au vent shells

Steps:

  • Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
  • Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
  • Spoon the chicken mixture into the vol au vent shells and serve.

SEAFOOD VOL-AU-VENT



Seafood Vol-Au-Vent image

Make and share this Seafood Vol-Au-Vent recipe from Food.com.

Provided by Fluffy

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1 onion, finely chopped
1 carrot, chopped
1 stalk celery, chopped
2 -4 tablespoons curry powder (depending on your taste)
4 -6 tablespoons flour (for thickening)
3 cups chicken stock (heated)
1/2 cup heavy cream (18 %)
2 teaspoons parsley
1 lb shrimp (cooked)
1 lb scallops (cooked)
1 lb any other desired seafood (can be left out if desired)
6 -8 vol-au-vent cases, cooked
salt and pepper

Steps:

  • Heat butter in frying pan.
  • When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
  • Mix in curry powder and flour; mix again.
  • Cook 1 minute uncovered over medium heat.
  • Pour in chicken stock and season well.
  • Cook 8 to 10 minutes uncovered over medium heat.
  • Add cream and parsley, mix well.
  • Continue cooking 3 to 4 minutes.
  • Stir in seafood; simmer 2 to 3 minutes over low heat.
  • Fill vo-au-vent shells and serve.

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