Smoked Seafood Vol-au-Vent
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Smoked Seafood Vol-au-VentVisit www.canadianliving.com for full recipe details.1 user reviews.
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 437437 cal |
| pro | 24 g24g pro |
| total fat | 25 g25g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 29 g29g carb |
| fibre | 1 g1g fibre |
| chol | 69 mg69mg chol |
| sodium | 827 mg827mg sodium |
| potassium | 485 mg485mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 2121 iron |
| vit A | 77 vit A |
| vit C | 55 vit C |
| folate | 2020 folate |
Ingredients
- 2 tbsp butter 2 tbsp butter
- 1 leek , (white and light green parts only), diced1 leek, (white and light green parts only), diced
- 3 tbsp all-purpose flour 3 tbsp all-purpose flour
- 1-1/2 cups clam juice 1-1/2 cups clam juice
- 1/2 cup milk 1/2 cup milk
- 8 oz scallops , (about 10), cut in half8 oz scallops, (about 10), cut in half
- 8 oz large shrimp , (about 16), peeled and deveined8 oz large shrimp, (about 16), peeled and deveined
- 8 oz hot smoked fish , (such as haddock, cod, salmon or trout), flaked8 oz hot smoked fish, (such as haddock, cod, salmon or trout), flaked
- 1/4 tsp dried marjoram 1/4 tsp dried marjoram
- 1 pinch salt 1 pinch salt
- 1 pinch white pepper 1 pinch white pepper
- 6 baked puff pastry shells , or vol-au-vent, warmed6 baked puff pastry shells, or vol-au-vent, warmed
- 2 tbsp minced fresh chives 2 tbsp minced fresh chives or fresh parsley
Preparation
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:
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:
Source : Canadian Living Magazine: December 2009
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