Seafoods vol-au-vent
30
15
4
No
Ingredients
- 60 ml (1/4 cup) of butter
- 1 package (2 leek whites) of Les Cultures de chez nous leeks mignons
- 1 chopped onion
- 80 ml (1/3 cup) of all-purpose flour
- 60 ml (1/4 cup) of white wine
- 625 ml (2 1/2 cup) of warm milk
- 375 ml (1 1/2 cup) of cooking cream
- 15 ml (1 tablespoon) of condensed chicken broth
- 1/2 package of 250 g (1 1/2 cups) of frozen Sélection Mérite scallops (thawed)
- 1 package of 200 gr of cooked nordic shrimps
- Salt and pepper up to taste
- 30 ml (2 tablespoons) of finely chopped fresh dill
- 6 commercial vol-au-vent
Preparation
Side-by-side mode
- In a casserole, heat butter and fry leeks mignons and onion. Sprinkle with flour and cook for 1 minute while stirring. Add white wine and thicker a bit. Add warm milk, cream and condensed chicken. Simmer at low heat until it thicker. Add scallops and shrimps and cook for 2 minutes until scallops are well cooked. Season up to taste and add dill. Mix well.
Chef’s note
For a special touch, add to the sauce shelled mussels and crab flesh.
Side dish :
Pour the sauce over vol-au-vent and serve with mushrooms and wild rice with herbs.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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