Are you looking for a fancy French dish that will wow your guests? Look no further than Vol Au Vent Aux Fruits De Mer Bechamel Marmiton! This luxurious dish is the perfect blend of seafood, creamy bechamel sauce, and buttery puff pastry.
Ingredients
- 1 package frozen puff pastry, thawed
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound crabmeat
- 1/4 cup butter
- 1/4 cup flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
Instructions
- Preheat oven to 400 degrees F.
- Roll out the puff pastry and cut into circles with a biscuit cutter.
- Place the circles on a baking sheet lined with parchment paper and brush with the beaten egg.
- Bake for 15-20 minutes, or until golden brown.
- In a large skillet, melt the butter over medium heat.
- Whisk in the flour, salt, pepper, and nutmeg until smooth.
- Gradually whisk in the milk and continue cooking, stirring constantly, until the sauce thickens.
- Add the seafood and Parmesan cheese to the sauce and stir until well combined.
- Spoon the seafood mixture into the puff pastry shells and serve immediately.
Nutritional Information
Serving Size: 1 vol au vent
Calories: 420
Fat: 28g
Saturated Fat: 12g
Cholesterol: 165mg
Sodium: 540mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 2g
Protein: 17g
Cooking Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Equipment
- Baking sheet
- Parchment paper
- Biscuit cutter
- Large skillet
- Whisk
Serving Suggestions
Vol Au Vent Aux Fruits De Mer Bechamel Marmiton is the perfect appetizer for a fancy dinner party or holiday gathering. Serve it alongside a crisp salad and a glass of white wine for a truly luxurious dining experience.
Variations
If you’re not a fan of seafood, you can easily swap it out for cooked chicken or turkey. You can also add in your favorite vegetables, such as mushrooms, spinach, or asparagus.
Substitutions
If you don’t have puff pastry on hand, you can use crescent roll dough or pie crust instead. You can also use any type of seafood you like, such as lobster, clams, or mussels.
Storage
Vol Au Vent Aux Fruits De Mer Bechamel Marmiton is best served immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for best results.
Tips
- Be sure to thaw the puff pastry according to the package instructions before using.
- Don’t overfill the puff pastry shells with the seafood mixture or they may burst in the oven.
- If the bechamel sauce is too thick, you can thin it out with a little extra milk.
Notes
This recipe is adapted from the French cooking website Marmiton.org.
Frequently Asked Questions
What is bechamel sauce?
Bechamel sauce is a classic French sauce made from a roux (a mixture of butter and flour) and milk. It is often used as a base for other sauces and dishes.
What is vol au vent?
Vol au vent is a French pastry that is typically filled with a savory mixture, such as seafood, chicken, or mushrooms. The pastry is shaped like a small cup, with a hollow center that can be filled with a variety of ingredients.
Can I make this recipe ahead of time?
You can prepare the puff pastry shells and bechamel sauce ahead of time, but it’s best to fill the shells with the seafood mixture just before serving to prevent them from getting soggy.
Vol Au Vent Aux Fruits De Mer Bechamel Marmiton is a fun and fancy way to impress your guests at your next dinner party or special occasion. The combination of seafood and creamy bechamel sauce is irresistible, and the buttery puff pastry adds the perfect touch of indulgence.
Don’t be intimidated by the fancy French name – this recipe is actually quite simple to make, with just a few basic ingredients and some easy techniques. And with all the variations and substitutions available, you can customize it to your own taste and preferences.
So why not give Vol Au Vent Aux Fruits De Mer Bechamel Marmiton a try? Your taste buds – and your guests – will thank you!