Giant seafood vol-au-vent

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.