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Seafood Vol-au-vent

Difficulty: Medium

Servings

Preparation (min)

Total (min)

Ingredients

In a large pot, bring chicken brothand white wine to a boil.
Transfer seafood and mushrooms to the boiling liquid and poach on medium low heat (brothshould continue to simmer) for 5 minutes.
Remove seafood and mushrooms from the liquid using a slotted spoon and set aside. Transfer cooking liquid to a measuring cup.
In a large sauce pan, melt butter on medium heat.
Sprinkle in the flour, stirring for 1 minute.
Gradually pour the hot broth over the flour and butter mixture, stirring to avoid lumping.
Let sauce simmer for 5 minutes and add seafood and mushrooms.
Add salt and pepper to taste and simmer a few minutes longer.
Use the preheated vol-au-vent and if you want to bring a touch of elegance , just drop a shrimp or a little fresh parsley on top of vol-au-vent.