CookEat Recipe
Vol-au-Vent Marinière
A warm puff-pastry case filled with oysters, shrimp, mussels and mushrooms in a Hollandaise-enriched sauce.
Method
Steps
Step 1
Preheat a conventional oven to 220°C. Have one baked vol-au-vent case and its own lid ready and keep them warm. Have the complete prepared Hollandaise sauce ready for immediate use.
Step 2
Use twenty-four large raw shucked oysters and twelve fresh raw peeled, deveined shrimp. Use twelve plain cooked mussel meats, twelve canned mushroom heads and six very thin slices of culinary truffle. Keep the seafood refrigerated until needed and use clean utensils.
Step 3
Put the oysters, shrimp, mushrooms, mussels and truffle slices in an oven-safe saucepan with an oven-safe lid. Add the gill of white wine, half an ounce of butter and teaspoon of salt. Cover and cook in the hot oven for about ten minutes as a guide, continuing until the shellfish throughout the pan reach 74°C. Remove from the oven and keep covered and hot while you prepare the sauce.
Step 4
In a second saucepan, heat the one and a half tablespoons of butter, then stir in the two tablespoons of flour. Strain all the cooking liquor from the seafood pan into this saucepan, keeping all the seafood and truffle slices hot. Add the saltspoon of cayenne pepper, whisk briskly for two minutes, then boil for three minutes.
Step 5
Take the saucepan off the heat and mix in all the prepared Hollandaise sauce for one minute. Fold in all the contents of the seafood pan. Return to gentle heat and warm for about two minutes without boiling.
Step 6
Fill the warm pastry case with the seafood mixture and arrange its own lid on the serving dish. Serve promptly, placing any filling that remains on the same hot dish.
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