Vol-Au-Vent Bercy

Name: Vol-Au-Vent Bercy
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 16 serving(s)
Ingredients: 2 lbs fish (sheepshead or fish of your choice); 1/4 lemon; 1/2 teaspoon red pepper, crushed; 1/4 garlic clove, crushed; 1 bay leaf, crushed; 1 sprig thyme; 1 cup crabmeat; 1/2 lb mushroom, broiled; 1 lb shrimp, cooked and peeled; 2 tablespoons shallots, minced; 4 tablespoons butter; 2 tablespoons flour; 1 cup cream; 1 cup sherry wine; 1 large patty shell (vol-au-vent shell)

Submitted by Molly53

"Elegant seafood dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This would also make a lovely appetizer dish served in small pastry cases."

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Ready In:: 23mins
Ingredients:: 15
Serves:: 16

ingredients

2 lbs fish (sheepshead or fish of your choice)
¹⁄₄ lemon
¹⁄₂ teaspoon red pepper, crushed
¹⁄₄ garlic clove, crushed
1 bay leaf, crushed
1 sprig thyme
1 cup crabmeat
¹⁄₂ lb mushroom, broiled
1 lb shrimp, cooked and peeled
2 tablespoons shallots, minced
4 tablespoons butter
2 tablespoons flour
1 cup cream
1 cup sherry wine
1 large patty shell (vol-au-vent shell)

directions

Simmer first 7 ingredients in water to cover, until fish is tender; drain.
Cook shallots in butter; add flour and cream gradually, stirring until thickened.
Add wine and reheat.
Combine with fish mixture and pour into shell.
Place in a preheated 450F oven for 3 minutes.