Cajun - Seafood Vol-au-Vent recipes

Author: Patricia Tauber  

This homemade recipe is for crispy vol-au-vent, filled with a creamy sauce of seafood, white wine and cream cheese. This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier.

Vol-Au-Vent of Louisiana seafood

Vol-Au-Vent of Louisiana seafood
This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. The vol-au-vent--a large version of what Orleanians call a "patty shell" should be bought fresh from a French baker. (I guess you could make it yourself, but the work is ridiculous.)
Provided by: Steve P.
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 15
  • 2 tablespoons olive oil
  • 1/2 cup chopped green onion
  • 1 tablespoon chopped french shallot
  • 1/4 cup dry white wine
  • 2 cups heavy cream
  • 1 pinch saffron thread
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 pinch ground ginger
  • 1 pinch cayenne
  • 1/2 teaspoon fresh tarragon (or 1/4 tsp. dried)
  • 1 lb sea scallops
  • 1 lb large shrimp, peeled and deveined
  • 2 dozen oysters
  • 6 large vol-au-vent cases
  • Calories: 853.5 calories
  • Fat: 57.5 grams
  • Saturated Fat: 24.6 grams
  • Cholesterol: 322.4 milligrams
  • Sodium: 1281.3 milligrams
  • Carbohydrate: 37.8 grams
  • Fiber: 1 grams
  • Sugar: 0.7 grams
  • Protein: 43.7 grams
How to cook:
  1. Heat the olive oil in a large skillet over medium heat.
  2. Saute the green onions and shallots until they're limp.
  3. Add the wine and bring it to a boil.
  4. Reduce until most of the liquid is gone.
  5. Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
  6. (Also add tarragon at this point if using dried.) Add scallops and shrimp.
  7. Cook for four minutes, then add oysters and fresh tarragon.
  8. Cook until edges of oysters are curly.
  9. Throughout the process, agitate pan to slosh the sauce over the seafoods.
  10. Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.
Notes: Seafood Vol-Au-Vent Recipe, Seafood vol-au-vent made with fish shrimp and scallops-- vol-au-vent is the type of puff pastry you see here!

Traditional Christmas Eve seafood vol-au-vent

Chef Massimo Capra cooks up his modern twist on a traditional Christmas Eve seafood vol-au-vent.
Duration: 7:23

Seafood Vol Au Vent Recipe

Watch how I make my Seafood Vol Au Vents recipe. This is a perfect light entree or a nice
Duration: 6:47

Seafood Vol-au-Vent

Total time: 30 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 16
  • 1 (300 gram pkg.) Tenderflake patty shells (vol-au-vent)
  • 2 Tbsp. Compliments olive oil
  • 12 large prawns, peeled with tail portions left intact, patted dry
  • 12 large scallops, each cut in half, patted dry
  • 1 medium shallot, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine
  • 1 1/3 cup chicken stock or clam nectar combined with
  • 4 tsp. all-purpose flour
  • 1/2 tsp. paprika
  • 1/2 tsp. dried tarragon
  • 1/8 tsp. cayenne pepper
  • 1 lb. salmon fillet, skin removed, flesh cut in 1/2-inch cubes
  • 1/4 cup light cream
  • Salt to taste (optional)
  • 1 Tbsp. chopped fresh parsley
How to cook:
  1. Preheat the oven to 375 degrees F. Set the vol-au-vent on a non-stick baking sheet. Bake 20 minutes, or until puffed and golden. (These can be baked several hours in advance. When needed, reheat in the oven a few minutes.)
  2. Heat the oil in wide skillet set over medium-high. Add prawns and cook 1 minute per side. Lift prawns out of the skillet and set on a plate. Now cook the scallops 1 minute per side, and then set on the plate with the prawns.
  3. Lower the heat to medium. Add the shallot and garlic to the skillet and cook 1 minute. Add the wine, bring to a simmer and reduce by half. Add the stock/flour mixture, paprika, tarragon and cayenne pepper. Bring to a simmer, and simmer 2 minutes. Add the salmon to the sauce, return to a simmer, and simmer 2 minutes.
  4. Mix in the prawns and scallops and cook 2 to 3 minutes more, or until all seafood is cooked through. Stir in the cream, taste the sauce and season with salt, if needed.
  5. Set a vol-au-vent on each of six plates. Cut out a circle pastry in the centre of each vol-au-vent to create a cavity. Spoon the seafood mixture in and around the vol-au-vent. Sprinkle with parsley and serve.
  6. Note: If desired, you could top the vol-au-vent, once filled, with the circle of pastry you cut out to create the cavity.
Notes: Seafood vol au vents | New Zealand Woman's Weekly Food, Ingredients · 2/3 cup milk · 30 gram butter · 1 tablespoon plain flour · 1 tablespoon lemon juice · 1/2 teaspoon mustard · 150 gram skinless, boneless firm white fish

Creamy Seafood Vol-au-Vent (Volauvent)

Creamy Seafood Vol-au-Vent (Volauvent)
In France a filled puff pastry case can be found on many restaurant menus. This homemade recipe is for crispy vol-au-vent, filled with a creamy sauce of seafood, white wine and cream cheese. To make the puff pastry cases your self is not difficult, buying them in the store will save you some time.
Provided by: anonymous
Yields: 6 servings
Cuisine: France
Number of ingredients: 11
  • 6 Vol-au-vent
  • 600 gr Seafood
  • 100 gr Fish
  • 12 big Shrimps
  • 100 ml Fruity white wine
  • 200 gr Mushrooms
  • 3 tablespoons Chream cheese
  • 1 tablespoon Butter
  • 10 gr Chives
  • 1 pinch Salt
  • 1 pinch Pepper
How to cook:
  1. Preheat the oven at 150 degrees Celsius.
  2. Wash and cut the mushrooms in small pieces.
  3. Peel and cut the onions in small pieces.
  4. Cut the chives and keep for later.
  5. Place the vol-au-vent in the oven for 10 minutes.
  6. In saucepan heat up some butter and fry lightly the onions, mushrooms, salt and pepper.
  7. Add the seafood in the saucepan and stir together.
  8. Cut the fish in cubes and add in the saucepan.
  9. Add the white wine and cook for a few minutes longer.
  10. Add the cream cheese and mix well.
  11. Take out the vol-au-vent and cut away the top of each puff pastry container.
  12. Add the chives in the sauce and stir.
  13. Dived evenly the sauce in the vol-au-vent and place the big shrimps on the top and add some more sauce.
  14. Serve the warm dish immediately accompanied with some rice of your choosing.
Notes: Easy Creamy Shrimp and Mushroom Vol-au-Vents, Other filling ideas: · Chicken: The most popular vol-au-vent filling is definitely chicken. · Fish: salmon, cod, haddock or any firm-fleshed fish

Seafood Vol-au-vents

Seafood Vol-au-vents
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 0 servings
Number of ingredients: 12
  • Chopped Fresh Parsley 1-2 TBSPS
  • Fresh Lemon Juice 1 TBSP
  • Button Mushrooms, Diced 60g (2oz)
  • Cream 1 TBSP
  • White Wine 1 TBSP
  • Plain Flour 1½ TBSPS
  • Butter 60g (2oz)
  • Fish Stock 1 cup (250ml/8fl oz)
  • Large Cooked Vol-au-vent Cases 4
  • Scallops 125g (4oz)
  • Black Mussels 250g (8oz)
  • Raw King Prawns 250g (8oz)
How to cook:
  1. 1) Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don't close when tapped on the bench. Rinse well. Slice or pull off any vein, membrane or hard white muscle from the scallops, leaving any roe attached.
  2. 2) Preheat the oven to 160*C (315*F/Gas 2-3). Place the vol-au-vent cases on a baking tray and heat in the oven while preparing the filling.
  3. 3) Heat the fish stock in a small pan, add the prawns and mussels and simmer for 4-5 minutes. Add the scallops, and cook for 1 minute, or until tender. Drain and cool, reserving the stock. Remove the meat from the mussels, discarding any unopened mussels.
  4. 4) Melt half the butter in a small pan over low heat. Stir in the flour and cook for 2 minutes, or until pale and foaming. Remove from the heat and gradually stir in the reserved stock and wine. Return to the heat and stir constantly until the sauce boils and thickens. Simmer for 5 minutes. Remove from the heat and stir in the cream.
  5. 5) Melt the remaining butter in a pan and cook the mushrooms for 2-3 minutes, or until soft. Add the seafood, sauce, lemon juice, parsley, and salt and pepper, to taste. Stir until heated through.
  6. 6) Spoon the seafood mixture into the warm vol-au-vent cases and serve immediately.
  7. Enjoy your meal!
Notes: 10 Best Seafood Vol Au Vent Recipes, 151,074 suggested recipes ; Seafood 10. butter, parsley, pepper, heavy cream, other, celery, onion, scallops… ; Shrimp Vol-au-VentKooking. 41.
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