Salmon Vol Au Vent Recipe
Would you like to try a special Salmon Vol Au Vent recipe? It is a French specialty, which is eaten as Main Dish around the world. The Salmon Vol Au Vent is made with Salmon which is easy to find at any grocery store. Is there a higher crime than reading about this Salmon Vol Au Vent and not trying it out?
Ingredients
1 x 13 oz package frozen puff pastry, just thawed
2 tablespoons butter
1/4 cup all purpose flour salt and pepper
1 1/4 cups milk
1 x 7 1/2 oz can red salmon, drained and flaked
1 tablespoon chopped parsley
1 teaspoon fresh lemon juice
Directions
1 Roll the pastry out onto a floured board and into a large circle just over 23cm/9 inches in diameter.
2 Using a 23cm/9 inch plate as a guide, and a sharp knife, cut a circle out of the pastry. Place the circle of pastry upside down on a suitable container.
3 Place an 18cm/7 inch plate gently on top of the pastry and mark round it with a sharp knife, but do not cut right through. On the inner circle, mark an attractive lattice pattern.
4 Brush the pastry with a little milk.
5 Put the vol au vent into the refrigerator for 10 minutes.
6 Microwave on full power for 9-10 minutes, turning the plate once during this time.
7 Allow to stand for 3 minutes, then carefully remove the vol au vent lid' with a sharp knife.
8 To prepare the filling: place the butter in a 1 litre/1 3/4 pint (4 1/2 cup) jug and microwave on full power for 1 minute, to melt.
9 Stir in the flour and salt and pepper. Gradually stir in the milk.
10 Microwave on full power for 3 1/2 minutes, then beat well.
11 Beat in the salmon, parsley and lemon juice.
12 Put the 'lid' of the vol au vent under a preheated very hot grill (broiler). It will brown beautifully in a few seconds.
13 Put the vol au vent base on a serving dish. Fill with the sauce, then top with the 'lid'. Serve with a green salad.
2 Using a 23cm/9 inch plate as a guide, and a sharp knife, cut a circle out of the pastry. Place the circle of pastry upside down on a suitable container.
3 Place an 18cm/7 inch plate gently on top of the pastry and mark round it with a sharp knife, but do not cut right through. On the inner circle, mark an attractive lattice pattern.
4 Brush the pastry with a little milk.
5 Put the vol au vent into the refrigerator for 10 minutes.
6 Microwave on full power for 9-10 minutes, turning the plate once during this time.
7 Allow to stand for 3 minutes, then carefully remove the vol au vent lid' with a sharp knife.
8 To prepare the filling: place the butter in a 1 litre/1 3/4 pint (4 1/2 cup) jug and microwave on full power for 1 minute, to melt.
9 Stir in the flour and salt and pepper. Gradually stir in the milk.
10 Microwave on full power for 3 1/2 minutes, then beat well.
11 Beat in the salmon, parsley and lemon juice.
12 Put the 'lid' of the vol au vent under a preheated very hot grill (broiler). It will brown beautifully in a few seconds.
13 Put the vol au vent base on a serving dish. Fill with the sauce, then top with the 'lid'. Serve with a green salad.
