ingredients
mixed seafood & vegetables mixture (400 grams when cooked) :
- 400 grams (3 ½ cups) mixed seafood, fresh or frozen (shrimps, mussels, squid rings, sliced octopus, etc.)
- 100 grams (1 ½ cups) mushrooms, sliced
- 50 grams (¾ cup) leek, sliced
- 25 grams (3 tbsp) shallot, sliced
- 12,5 grams (1 ½ tbsp) celery, sliced
- 5 grams (1 ½ tsp) garlic, crushed
- 45 ml (3 tbsp) olive oil or butter (or both)
- 7,5 grams (1 ½ tsp) sea salt
- 2,5 grams (1 tbsp) fresh dill (and/or fresh parsley)
- 1 gram (¼ tsp) ground pepper
seafood béchamel/velouté sauce (320 grams when cooked) :
- 240 ml (1 cup) seafood stock (see recipe & instructions here)
- 60 ml (¼ cup) liquid from cooked seafood & vegetables
- 60 grams (¼ cup) crème fraiche or heavy cream
- 17 grams (1 whole medium) egg yolk
- 12 grams (1 ½ tbsp) flour
- 22 grams (1 ½ tbsp) butter
- 5 gram (1 tsp) sea salt
- 1 gram (¼ tsp) ground pepper
vol-au-vent puff-pastry cases (240 grams when assembled & baked) :
- 240 grams (4 large) puff-pastry cases x 60 grams each, store-bought or home-made (see recipe & instructions here)