Seafood and Fish Vol au Vent Recipe

Ingredients

4 sheets puff pastry, thawed
300g seafood medley (mussels, prawns, calamari)
300g white fish, diced
1/2 onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil
1/2 cup dry white wine
1/2 cup heavy cream
2 tbsp chopped fresh herbs (parsley, dill, chives)
Salt and pepper to taste

Instructions

Preheat the oven to 200°C and line a baking sheet with parchment paper.
Using a sharp knife, cut each pastry sheet into 4 equal squares and place them on the prepared baking sheet.
Using a smaller knife, cut a hole in the middle of each square, leaving a 1cm border around the edge.
Bake the pastry for 10-12 minutes, or until golden brown.
In the meantime, heat the olive oil in a large pan over medium heat.
Add the onion and garlic and sauté for 2-3 minutes, or until softened.
Add the seafood and fish and cook for 5-7 minutes, or until cooked through.
Pour in the white wine and bring to a boil. Reduce the heat and simmer for 3-4 minutes, or until the wine has reduced by half.
Add the cream and herbs and stir to combine. Cook for another minute, or until the sauce has thickened.
Season with salt and pepper to taste.
Using a spoon, divide the seafood and fish mixture among the vol au vents.
Serve immediately, garnished with extra herbs if desired.

Verdict and Serving Suggestions

The Seafood and Fish Vol au Vent is a delicious and elegant dish that is perfect for a special occasion or a dinner party. The flaky and buttery puff pastry is filled with a creamy and flavorful seafood and fish mixture that is sure to impress your guests.

This dish can be served as an appetizer or a main course, depending on the portion size. If serving as an appetizer, 1-2 vol au vents per person should be sufficient. If serving as a main course, 3-4 vol au vents per person can be served with a side salad or steamed vegetables.

Overall, the Seafood and Fish Vol au Vent is a versatile and tasty dish that is sure to become a crowd favorite.