Vol au Vent Fruits de Mer Recipe

Name: Vol au Vent Fruits de Mer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds puff pastry; 2 dozen mussels; 1/2 cup dry white wine; 1 snapper head; 1 1/4 cups water; 1 onion; Bouquet garni; 1/4 cup clarified butter; 1 shallot, finely chopped; 4 sole fillets, quartered; 12 scallops; Salt, white pepper; 2 tablespoons butter; 1/4 cup flour, sifted; 1 1/4 cups button mushrooms; Nutmeg; Juice 1/4 lemon; 6 jumbo shrimp, cooked and sliced into scallops; 1 egg yolk; 1/4 cup cream

Servings: persons

2 pounds puff pastry
2 dozen mussels
1/2 cup dry white wine
1 snapper head
1 1/4 cups water
1 onion
Bouquet garni
1/4 cup clarified butter
1 shallot, finely chopped
4 sole fillets, quartered
12 scallops
Salt, white pepper
2 tablespoons butter
1/4 cup flour, sifted
1 1/4 cups button mushrooms
Nutmeg
Juice 1/4 lemon
6 jumbo shrimp, cooked and sliced into scallops
1 egg yolk
1/4 cup cream

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

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 2 pounds puff pastry, 2 dozen mussels, 1/2 cup dry white wine, 1 snapper head, and more.

Yes, Vol au Vent Fruits de Mer 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.

That's it — enjoy your meal!

Vol au Vent Fruits de Mer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions