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Oyster Vol-Au-Vent

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Ingredients
For vol-au-vent
  Oysters 48
  Mushrooms 5 Ounce (150 Gram)
  Prawns 4 Ounce (100 Gram)
  Double cream 60 Milliliter (4 Tablespoon)
  Flour 1 Ounce (25 Gram)
  Lemon juice 1 Tablespoon (1 Lemon'S Juice)
  Butter 2 1⁄4 Ounce (60 Gram)
  Milk 4 Fluid Ounce (120 Milliliter)
  White wine 4 Fluid Ounce (120 Milliliter)
  Onion 1 , peeled
  Thyme sprig 1
  Bay leaf 2
Directions

1. Thaw and bake the vol-au-vent, if frozen. Open the oysters, pour their juices into a saucepan, and bring to the boil. Blanch the oysters for 1 minute. Strain the cooking juices through a fine sieve. Put the oysters aside.
2. Preheat the oven to 230°C (450°F; gas mark 8).
3. Shell the prawns and put aside. Put the shells of the prawns and the juice of the oysters in a saucepan, together with the white wine, bouquet garni and onion. Simmer for 15 minutes. Strain through a fine sieve and put aside.
4. Cut the earthy base from the mushrooms and wash under running water. In a saucepan, over a low heat, melt 30 g (1 1/4 oz) butter, add the mushrooms and lemon juice and cook slowly for 15 minutes.
5. In another saucepan, melt the remaining butter, sprinkle in the flour, and stir over a low heat. Then add the milk, a little at a time, together with the reserved stock. Stir with a wooden spoon until it thickens. Remove from the heat and add 60 ml (4 tbls) cream. Stir well, add the oysters, prawns and mushrooms, and heat.
6. Fill the vol-au-vent cases with the mixture and bake for 2 minutes. Serve at once.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Appetizer
Method: 
Baked

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