Vol-au-vent with salmon, leek and saffron

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Vol-au-vent with salmon, leek and saffron

A unique recipe for Vol-au-vent with a twist. A delicious combination of ingredients known for their subtle rich flavors.

Prep Time10

Cook Time40

Total Time50

Course: Main dish

Cuisine: Own recipe

Keyword: vol-au-vent, puff pastry shells, puff pastries, vol-au-vent recipe, sunday meal, puff pastry with fish

language: en

gelegenheid: daily dishes, different as usual

Servings: puff pastries

Calories: 441kcal

Equipment

cooking pot
deep pan
oven

Ingredients

8 puff pastries
300 gr fresh salmon
300 gr prawns
1 leek
300 gr mushrooms
1 clove garlic
2 tbl spoon chives
1 cube vegetable broth
500 ml coconut milk
30 gr flour
30 gr butter
2 tbl spoon olive oil
0,4 gr saffron
salt and pepper

Instructions

Preheat the oven to 180º.
Remove the skin from the salmon and cut into cubes of 2 x 2 cm. Clean the prawns, remove the hard carcass and the intestinal tract. (make a shallow incision in the back and pull out the intestinal tract)
Put 1 tbsp oil in a pan and lightly fry both the salmon and the prawns. Max a few minutes.
Clean the leek, halve it lengthwise and cut into fine rings crosswise. Brush the mushrooms and halve them twice (up to 4 segments). Grate the garlic clove. Chop the chives.
Put 1 tbsp oil in a pan and fry the mushrooms until the moisture is gone and they start to color. Set aside. In the same pan, stew the leek until it is done. Set aside.
Place 30 g of butter in a deep pan and let it melt. Add the 30 g flour and stir until the butter and flour are well mixed. Then add the coconut milk and stir. Keep stirring until the milk simmers slightly and thickens.
Place the puff pastry patties in the oven and bake for about 5 minutes.
Shred the vegetable stock cube over the milk. Add the saffron and chives and season with salt and pepper. Stir well.
First you add the leek and mushrooms, then the prawns and finally the salmon. NB! fresh salmon falls apart when you stir. So just let it warm up a bit.
Remove the puff pastry pies from the oven and fill them with the filling. I still had some sprouts in the fridge with which I decorated them, but you could just as easily use some extra chives. And yes, here they prefer to eat this together with freshly baked fries and a salad...

Notes

A delicious variation on the well-known Vol-au-vent dish. Vol-au-vent with salmon, supplemented with leek and mushrooms and further flavored with chives and saffron.

Salmon, the star of this dish, is loved not only for its soft texture and delicate taste, but also for its richness in omega-3 fatty acids, essential for a healthy heart and brain.

Leek, with its soft, sweet onion flavor, not only adds a subtle depth to the dish, but is also an excellent source of vitamin K, vitamin C and iron, essential for a strong immune system and general health.

Saffron, the most precious spice in the world, takes center stage in this dish, imparting not only a beautiful golden hue, but also an unmistakable taste and aroma that no other spice can match. The combination of these three core ingredients provides a beautiful taste sensation.

If you would like to try out new recipes, this Vol-au-vent with salmon, leek and saffron is a must-try that will certainly impress. With step-by-step instructions and tips for perfectly preparing this refined dish, success is guaranteed. Visit the website for more inspiring recipes that combine health and haute cuisine.

Nutrition