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1
Preheat oven to 425 degrees F. Make vol au vent by cutting a circle 8 inches in diameter in 1-inch thick pastry.
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2
Make another incision 1 1/2 inches from edge of pastry.
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3
Place round of pastry on a baking sheet brushed with cold water and bake 30 minutes.
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4
Remove lid and scoop out the inside to form a pastry case.
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5
Set aside.
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6
Place the mussels in a pan on a high heat with 1/4 cup of the dry white wine, cover, shake pan and allow to cook for 2 minutes.
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7
Allow to cool and then remove mussels from shells.
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8
Prepare fish stock by simmering snapper head with water, onion and Bouquet garni for 30 minutes and then strain.
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9
Place some clarified butter into a pan on the heat and add the shallot.
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10
Fry gently and then place the fish fillets on top and the scallops, and moisten with 1/2 cup of the fish stock and 1/4 cup of the dry white wine.
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11
Season with salt and pepper and poach for 5 minutes.
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12
Sauce: Place the 1 tablespoon butter in a saucepan and when it has melted add the sifted flour.
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13
Stir gently to cook the roux but do not allow to color.
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14
Remove from the heat and add the warmed fish stock a little at a time, beating well after each addition.
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15
Place sauce back on heat and season with salt and pepper and allow to simmer 10 minutes, stirring from time to time.
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16
In a separate pan place a little clarified butter and when hot add the mushrooms.
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17
Season with salt, pepper and nutmeg and add a squeeze of lemon juice.
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18
Allow to fry gently for 1 minute.
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19
Remove the fish fillets to a dish and place the scallops, shrimp, mussels and mushrooms together in a bowl.
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20
Mix the yolk with the cream and then stir into the sauce - add 1 tablespoon butter and then fold in the seafood being very careful not to break the fish.
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21
Check the seasoning.
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22
Place the seafood mixture into the pastry case and heat in a 350 degree oven for 10 minutes.
