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Giant seafood vol-au-vent

Name: Giant seafood vol-au-vent
Prep time: 45 min
Cook time: PT20-25M
Total time: 1 h 5 min
Yield: Serves 6
Cuisine: French recipes
Ingredients: Plain flour to dust; 500g block all-butter puff pastry; 1 medium egg yolk, beaten with 1 tbsp water; For the filling; 30g unsalted butter; 2 shallots, finely chopped; 150ml white wine; 150ml fish or vegetable stock; 500g skinless firm white fish fillets, such as monkfish and haddock, cut into bite-size pieces; 250g skinless salmon fillets, cut into bite-size pieces; 300g large shelled prawns; 150g scallops, coral removed if you prefer; 60g crème fraîche; Finely grated zest 1 lemon, plus 1 tbsp juice; 1½ tbsp finely chopped chive; About 20 tarragon leaves, finely chopped

By: Debora Robertson

Published: 26 Nov 24
Updated: 26 Nov 24

This giant vol-au-vent makes a spectacular centrepiece for a New Year’s Eve gathering or festive buffet. The golden vol-au-vent is loaded with creamy prawns, scallops, salmon and white fish.

Debora says: “A pack of all-butter puff pastry is one of the wonders of the world when it comes to creating easy, impressive dishes. Use whatever fish and shellfish you like to create this mighty vol-au-vent – just use my quantities as a guideline. You’re guaranteed a ta-da moment when you bring it to the table. No flambéing required.”

Easy
December 2024

Test kitchen approved

Serves 6
Hands-on time 45 min, plus 15 min chilling. Oven time 20-25 min

This giant vol-au-vent makes a spectacular centrepiece for a New Year’s Eve gathering or festive buffet. The golden vol-au-vent is loaded with creamy prawns, scallops, salmon and white fish.

Nutrition: per serving

Calories: 567kcals
Fat: 28g (12g saturated)
Protein: 40g
Carbohydrates: 33g (1.9g sugars)
Fibre: 1.6g
Salt: 2.2g

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Before you start

You can bake the pastry case up to 24 hours in advance. Keep it in an airtight container at room temperature, then warm in the oven briefly before filling.

Before you start

You can bake the pastry case up to 24 hours in advance. Keep it in an airtight container at room temperature, then warm in the oven briefly before filling.

Ingredients

Plain flour to dust
500g block all-butter puff pastry
1 medium egg yolk, beaten with 1 tbsp water

For the filling

30g unsalted butter
2 shallots, finely chopped
150ml white wine
150ml fish or vegetable stock
500g skinless firm white fish fillets, such as monkfish and haddock, cut into bite-size pieces
250g skinless salmon fillets, cut into bite-size pieces
300g large shelled prawns
150g scallops, coral removed if you prefer
60g crème fraîche
Finely grated zest 1 lemon, plus 1 tbsp juice
1½ tbsp finely chopped chive
About 20 tarragon leaves, finely chopped

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Method

On a lightly floured work surface, roll the puff pastry into a circle around 30cm in diameter. Use a pan lid or plate roughly 2.5cm smaller than the circle as a guide to cut out a neater circle. Transfer this to a baking sheet lined with baking paper.
Neaten up the trim so you have a 27.5cm circle of pastry, plus a thinner 30cm ring. Brush the outer edge of the pastry circle with the beaten egg yolk, then carefully lift the pastry ring on top of it, pinching it so it fits perfectly. This will puff up and create the ‘wall’ of the vol-au-vent. Chill while you heat the oven to 200°C/180°C fan/gas 6.
Prick the base of the pastry all over with a fork, then lightly score the border all around with a sharp knife to decorate. Brush all over with the remaining egg yolk, then bake for 20-25 minutes until golden and crisp.

Meanwhile, make the filling. Melt the butter in a large sauté pan (one with a lid) over a medium heat. Add the shallots, cook for a few minutes until softened, then pour in the wine and stock. Simmer and cook for 5 minutes.
Add the fish, prawns and scallops, lower the heat and cover. Gently cook until the prawns turn pink and opaque (about 3 minutes) – the fish will finish cooking later.
Put a fine sieve over a small saucepan and gently strain the liquid in the pan through it. Bring this liquid to the boil and simmer for about 10 minutes until reduced to around 3 tbsp. Remove from the heat, leave to cool slightly, then whisk in the crème fraîche, lemon zest and juice, chives and tarragon. Season with salt and pepper.
When the case has finished baking, gently press down the centre with the back of a large spoon, as it may have puffed up in the oven. Return the fish, shellfish and reduced sauce to the sauté pan and warm through until the fish is cooked. Transfer the vol-au-vent case to a serving plate and spoon in the filling.