Ingredients
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For the vol-au-vent:
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1 sheet puff pastry
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1 egg white
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1 silicone baking tray with round cups
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For the filling:
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10 large cleaned Shrimps (with the heads and tails)
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200 g Baby Squid, cut into thin slices
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200 g fresh black Mussels
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3 spring onions, finely chopped
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1 clove garlic, finely chopped
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1 tablespoon fresh coriander, finely chopped
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2 tablespoons olive oil
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1/2 sweet red pepper, diced
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1/2 sweet yellow pepper, diced
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1 shot dry white wine
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Zest and juice of a lime
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1/3 teaspoon salt
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1/3 teaspoon ground black pepper
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2 tablespoons cream
Instructions
Purchase the seafood, cleaned and cut up, from one of the Blue Island Fish Markets
For the vol-au-vent:
Cut half a puff pastry sheet into strips and the other half with a round cutter that will fit into the silicone cups. Place the round cut puff pastry in the bottom of the silicone tray and in the round cups place the puff pastry in strips to make small ‘nests’, press a little with your fingers to join the 2 pieces. Brush the ‘nests’ with egg and bake in a preheated oven at 180°C for 20 to 25 minutes or until golden brown. Allow to cool.
For the filling:
Cook the mussels with some olive oil and some wine in a saucepan, until they open so that you can remove the flesh from the shell.
Using olive oil in a non-stick frying pan, cook the shrimps on a medium heat for 2 minutes on each side. Season with salt and pepper and add the lemon zest. Then, add the juice. Once the shrimps are cooked, take them out of the pan.
Then add a tablespoon of olive oil and fry the garlic with the spring onion for 2 minutes. Add the squid, mussels and cook for another 3 to 4 minutes. Add the peppers, salt and pepper and the wine. Add the cream and the coriander and stir. Let the seafood mixture settle and thicken. Finally, fill the vol-au-vent.
Garnish with the prawns and serve hot or even cold.
Bon appétit!
