Seafood Vol-Au-Vent Recipe

Name: Seafood Vol-Au-Vent
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat butter in frying pan.
2
When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
3
Mix in curry powder and flour; mix again.
4
Cook 1 minute uncovered over medium heat.
5
Pour in chicken stock and season well.
6
Cook 8 to 10 minutes uncovered over medium heat.
7
Add cream and parsley, mix well.
8
Continue cooking 3 to 4 minutes.
9
Stir in seafood; simmer 2 to 3 minutes over low heat.
10
Fill vo-au-vent shells and serve.

1001

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons butter, 1 onion, finely chopped, 1 carrot, chopped, 1 stalk celery, chopped, and more.

Yes, Seafood Vol-Au-Vent falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Vol-Au-Vent

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