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Sunday : 7:00 - 18:00


Seafood Vol-au-vent

Difficulty: Medium




Preparation (min)


Total (min)


  • 375 ml (1 1/2 cups) chicken broth
  • 125 ml (1/2 cup) dry white wine
  • 750 g (1 1/2 lb) seafood of preference, fresh or frozen (thawed)
  • 250 g (1/2 lb) white mushrooms, quartered
  • 2 tbsp butter
  • 2 tbsp flour
  • Sale and pepper to taste
  • 6 precooked patty shells
  • 6 cooked shrimp for garnish
  • Chopped parsley for garnish



  1. In a large pot, bring chicken brothand white wine to a boil.
  2. Transfer seafood and mushrooms to the boiling liquid and poach on medium low heat (brothshould continue to simmer) for 5 minutes.
  3. Remove seafood and mushrooms from the liquid using a slotted spoon and set aside. Transfer cooking liquid to a measuring cup.
  4. In a large sauce pan, melt butter on medium heat.
  5. Sprinkle in the flour, stirring for 1 minute.
  6. Gradually pour the hot broth over the flour and butter mixture, stirring to avoid lumping.
  7. Let sauce simmer for 5 minutes and add seafood and mushrooms.
  8. Add salt and pepper to taste and simmer a few minutes longer.
  9. 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.


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