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Soup Base

Seafood

  • Peeled shrimp, seasoned, cut into small dice 80 g
  • Fish fillet (Halibut, Salmon or Dory) - any firm white fish meat; small dice 80 g
  • Squid 80 g

Seafood Filling

  • Dill leaves / parsley 2 g
  • Garlic, clove 10 g
  • Olive Oil 15 ml
  • White onions 40 g
  • Button mushroom, sliced into quarters 80 g
  • Crushed white peppercorns 1 g
  • Fish Stock 20 ml
  • Unsalted cold pats of butter 20 g
  • Corn kernels 15 g
  • Green peas 15 g

Plating

  • Vol au Vent 3 pc
  • Sugar peas 2 pc
  1. Soup Base

    • Dissolve Knorr Cream Soup Base in water.
    • Simmer the soup in a cauldron or sauce pot.
    • Add the evaporated milk. Set aside.
  2. Seafood

    • Boil the seafood.
  3. Seafood Filling

    • Heat oil in a sauce pan, sweat the white onions & garlic cloves.
    • Add button mushroom & season with crushed white peppercorn.
    • Deglaze pan with fish stock for a Halal option.
    • Add diced fish & shrimp.
    • Pour in the soup base.
    • Add the cold pats of butter, dill leaves, corn kernels & green peas. Stir well.
  4. Plating

    • Fill each vol au vent with about a tablespoon of seafood filling.
    • Garnish with sliced sugar peas and dill leaves.
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