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Seafood Vol au Vents


  • 6 Pidy vol au vents (Round or Fish-shape)
  • 1 kg mussels
  • 6 whole cooked prawns
  • 300g peeled shrimps
  • 250g mushrooms
  • 400g monkfish fillet
  • 200g small queen scallops
  • 1/2 litre fish stock
  • 1/4 litre cream
  • 1/4 lemon
  • Some onion and celery for the mussels
  • 1/2 glass white wine
  • Salt and pepper
  • Cayenne pepper
  • 60g butter
  • 60g flour


  • Preheat the vol au vents in an oven at 170 °C for 6 minutes
  • Heat up the fish stock and use it to poach the cubes of monkfish fillet
  • When it is almost done, add the queen scallops
  • Thinly slice the mushrooms and cook them with the lemon, water, salt and pepper until done
  • Rinse the mussels and cook them with the chopped onion, celery, salt and pepper
  • Take the monkfish out of the stock. Strain the mussel juice, add to the fish stock and reduce
  • Add some mushroom juice to taste
  • Add the cream and thicken with roux, made from butter and flour
  • Briefly cook the prawns in water with cayenne pepper and salt
  • Add the shrimps, drained mushrooms, monkfish and the shelled mussels to the sauce
  • Pour over the vol au vents
  • Garnish with the whole cooked prawns.