Vol au vents with Crayfish and Chanterelles
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Gastrotools
Recipes from professionals
Vol au vents with crayfish and chanterelles is a perfect little late summer appetizer. If you can't get your hands on fresh chanterelles, you can either omit them entirely or replace them with other mushrooms.
Vol au vents can be made yourself from puff pastry. Alternatively, they can be bought ready-made, or you can use tartlets or small shells instead.
For an even easier version, you can also replace the roux sauce made from bisque with mayonnaise flavored with lemon juice and tomato paste.
Servings
: 4
servings
Ingredients
20
g
butter
2
tbsp.
wheat flour
2.5
dl
shellfish bisque
80
g
chanterelles
butter for frying
150
g
cooked crayfish tails
12
small vol au vents
fresh herbs and/or salad for garnish, e.g. chervil and frisée
salt and pepper
Avoid screen shutting off
Instructions
Step 1/5
Melt the butter in a pot, add wheat flour, and stir it well together.
Step 2/5
Now add the shellfish bisque little by little, so that a roux sauce is formed.
Step 3/5
Clean the chanterelles, and fry them for a couple of minutes in butter in a pan.
Step 4/5
Add chanterelles and crayfish tails to the roux sauce, and season with salt and pepper.
Step 5/5
Warm the vol au vents in the oven, distribute the filling in them, and garnish with chervil and frisée salad.
