SEAFOOD “VOL AU VENT“
Serves four
1 oz of fish (snapper/mahi-mahi or salmon)
1 oz scallops
1 oz shrimps
1 oz of lobster meat
Poach all seafood and keep on the side
Lobster sauce
50 g butter
50 g flour
20 oz onion/carrot/celery
2 pc garlic gloves
5 oz tomato paste
1/4 liter of cream
6 oz white wine
3 oz brandy
pinch cayenne pepper
2 teaspoon lobster base
Béarnaise sauce
1 teaspoon shallots
1 tsp tarragon
3 tsp white wine
½ cup butter clarified
2 eggs yolk
2 tsp lemon juice
Pinch of salt and cayenne pepper
Mixed lobster sauce and béarnaise together warm in a pan add seafood to it. Served inside a puff pastry shell.