Vol-Au-Vent With Whitefish Poached In Shiitake Cream Sauce

This French inspired meal can be served in small portions as an hors d'ouevre,
or in a large version for a main course. Despite the impressive appearance, it
is actually quite simple to make.

Servings: 8 people

Author:

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Course:

Cuisine:

French

Keywords:

Mushroom Cream Sauce Vol-Au-Vent Whitefish

Instructions

1 Begin by preheating your oven to 220 Celsius (or whatever is recommended on your
package of puff pastry). Roll out the puff pastry dough and use a ring mold or
circle cookie cutter to cut out an even amount of circles. In half of the
cutouts, use a smaller ring mold (or a champagne glass) to punch out the middle
part.
2 Beat an egg yolk and brush the liquid over all of the pastry circles. Use a
spatula to lift the circles with a cutout on top of the circles without a
cutout. Sprinkle some sea salt over the tops of the pastry.
3 Place the unbaked vol-au-vent into the oven for 12-15 minutes (or whatever is
recommended on your package).
4 In a saute pan on medium heat, add the olive oil, shallot, and sliced shiitake
mushrooms. You can also add black pepper at this time as well. When the shallots
begin to get translucent and the mushrooms begin to brown, add in the heavy
cream and butter and stir.
5 When the pan is boiling add the whitefish and turn off the heat. Give everything
a good stir and let the residual heat cook the fish.
6 Use a thin fish knife to pry the middle circle out of the baked vol-au-vent
pastry. Take a spoon and spoon the whitefish cream sauce mixture into the middle
of the vol-au-vent. Garnish with dill and serve hot.

Vol-Au-Vent With Whitefish Poached In Shiitake Cream Sauce

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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