Volauventoflouisianaseafood Recipes

Steps:

• Lightly flour a clean work surface. Using a rolling pin, gently roll out dough until it is about 1/4 inch thick. Using a 4-inch vol-au-vent cutter, cut out 4 rounds. If using a 3 1/2-inch cookie cutter, cut out 8 rounds; cut out centers from half the rounds with a 2 1/2-inch round cookie cutter to form rings.
• In a small bowl, whisk together egg yolk and cream. Using a pastry brush, moisten top of each vol-au-vent with egg wash, being careful not to let any drip down over the cut edges. (Or moisten each ring and round with egg wash; lay one ring on top of each round, lining up outside edges.) Place vol-au-vents on an ungreased baking sheet. Cover with plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Bake until vol-au-vents are puffed and golden on the outside, about 12 minutes. Reduce heat to 350 degrees; continue baking 10 to 12 minutes to let insides cook through.
• Transfer vol-au-vents to a wire rack. While still warm, cut out center of tops with a paring knife; set aside. Remove and discard inside dough, and let shells cool completely. Spoon or pipe in desired filling. Replace tops, and serve.

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Saute the green onions and shallots until they're limp.
• Add the wine and bring it to a boil.
• Reduce until most of the liquid is gone.
• Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
• (Also add tarragon at this point if using dried.) Add scallops and shrimp.
• Cook for four minutes, then add oysters and fresh tarragon.
• Cook until edges of oysters are curly.
• Throughout the process, agitate pan to slosh the sauce over the seafoods.
• Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.

Steps:

• Heat butter in frying pan.
• When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
• Mix in curry powder and flour; mix again.
• Cook 1 minute uncovered over medium heat.
• Pour in chicken stock and season well.
• Cook 8 to 10 minutes uncovered over medium heat.
• Add cream and parsley, mix well.
• Continue cooking 3 to 4 minutes.
• Stir in seafood; simmer 2 to 3 minutes over low heat.
• Fill vo-au-vent shells and serve.

Steps:

• Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the Roux and mix thoroughly to pick up all the excess oil in the pot.
• Next add the tomatoes and bring the mixture to a boil. When mixed, strain the Stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions
• Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.
• Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.

Steps:

• Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
• Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
• Spoon the chicken mixture into the vol au vent shells and serve.