Smoked Seafood Vol-au-Vent

Smoked Seafood Vol-au-Vent Author: Canadian Living Credits: Smoked Seafood Vol-au-Vent

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 2 tablespoons butter
  • 1 leek (white and light green parts only), diced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cup clam juice
  • 1/2 cup milk
  • 8 oz scallops (about 10), cut in half
  • 8 oz large shrimp (about 16), peeled and deveined
  • 8 oz hot smoked fish (such as haddock, cod, salmon or trout), flaked
  • 1/4 teaspoon dried marjoram
  • 1 pinch salt
  • 1 pinch white pepper
  • 6 puff pastry shells or vol-au-vent, warmed
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh parsley

Method

In saucepan, melt butter over medium heat; cook leek, stirring occasionally, until softened, about 5 minutes. Add flour; cook until just starting to colour, about 2 minutes.

Stir in clam juice until smooth; stir in milk and bring to boil. Reduce heat and simmer until thick enough to coat back of spoon, about 5 minutes.

Add scallops, shrimp, fish, marjoram, salt and pepper; simmer, stirring constantly, until scallops are opaque and shrimp are pink, about 5 minutes.

Spoon into warm puff pastry shells. Sprinkle with chives.

More vol au vent recipes:

Nutritional facts Per serving: about

  • Sodium 827 mg
  • Protein 24 g
  • Calories 437.0
  • Total fat 25 g
  • Potassium 485 mg
  • Cholesterol 69 mg
  • Saturated fat 6 g
  • Total carbohydrate 29 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smoked Seafood Vol-au-Vent

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