Salmon Vol Au Vent Recipe
Ingredients
| Puff pastry | 1 | |
| Eggs | 2 , beaten | |
| Salmon fillets | 675 Gram | |
| Butter | 60 Milliliter | |
| Flour | 30 Milliliter | |
| Milk | 250 Milliliter | |
| Salt | 1 Milliliter | |
| Pepper white | 1 Milliliter | |
| Basil | 5 Milliliter | |
| 30 ml finely diced red pimento | ||
Directions
Roll the pastry out.
Cut out 6 - 4" (10 cm) rounds, and 6 -3" (7.5 cm) rounds with a 2" (5 cm) hole in the middle.
Place the 4" (10 cm) rounds on a baking sheet, brush with egg and top with the 3" (7.5 cm) round and brush with egg.
Bake in a 425°F (215°C) oven for 5 minutes, reduce heat to 350°F (180°C) and continue to bake for an additional 20-25 minutes.
Remove from heat and cool, remove and reserve the centre.
Dice the salmon into small pieces.
Heat 2 tbsp (30 ml) of butter in a skillet and saute the salmon.
Melt the remaining butter in a sauce pan.
Add flour and stir into a paste (roux) cook for 2 minutes over low heat.
Add the milk and stir; simmer until thickened.
Add the seasonings and pimento, simmer 2 additional minutes.
Stir in the salmon and simmer for 5 minutes.
Ladle the salmon into the pastry shells, top with the reserved pastry centre and serve.
Cut out 6 - 4" (10 cm) rounds, and 6 -3" (7.5 cm) rounds with a 2" (5 cm) hole in the middle.
Place the 4" (10 cm) rounds on a baking sheet, brush with egg and top with the 3" (7.5 cm) round and brush with egg.
Bake in a 425°F (215°C) oven for 5 minutes, reduce heat to 350°F (180°C) and continue to bake for an additional 20-25 minutes.
Remove from heat and cool, remove and reserve the centre.
Dice the salmon into small pieces.
Heat 2 tbsp (30 ml) of butter in a skillet and saute the salmon.
Melt the remaining butter in a sauce pan.
Add flour and stir into a paste (roux) cook for 2 minutes over low heat.
Add the milk and stir; simmer until thickened.
Add the seasonings and pimento, simmer 2 additional minutes.
Stir in the salmon and simmer for 5 minutes.
Ladle the salmon into the pastry shells, top with the reserved pastry centre and serve.
Chef
