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Salmon Vol Au Vent Recipe
|Salmon fillets||675 Gram|
|White pepper||1 Milliliter|
|Finely diced pimento||30 Milliliter (Red Variety)|
Calories 511 Calories from Fat 266
% Daily Value*
Total Fat 30 g45.9%
Saturated Fat 11.6 g58.2%
Trans Fat 0 g
Cholesterol 232 mg
Sodium 336.6 mg14%
Total Carbohydrates 18 g6.1%
Dietary Fiber 0.63 g2.5%
Sugars 3.8 g
Protein 41 g82.4%
Vitamin A 16.5% Vitamin C 0.46%
Calcium 11.5% Iron 14.9%
*Based on a 2000 Calorie diet
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.