Ingredients
Soup Base
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Water 150.0 ml
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Evaporated Milk 75.0 ml
Seafood
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Peeled shrimp, seasoned, cut into small dice 80.0 g
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Fish fillet (Halibut, Salmon or Dory) - any firm white fish meat; small dice 80.0 g
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Squid 80.0 g
Seafood Filling
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Dill leaves / parsley 2.0 g
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Garlic, clove 10.0 g
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Olive Oil 15.0 ml
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White onions 40.0 g
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Button mushroom, sliced into quarters 80.0 g
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Crushed white peppercorns 1.0 g
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Fish Stock 20.0 ml
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Unsalted cold pats of butter 20.0 g
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Corn kernels 15.0 g
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Green peas 15.0 g
Plating
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Vol au Vent 3.0 piece
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Sugar peas 2.0 bole
Method
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Soup Base
- Dissolve Knorr Cream Soup Base in water.
- Simmer the soup in a cauldron or sauce pot.
- Add the evaporated milk. Set aside.
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Seafood
- Boil the seafood.
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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.
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Plating
- Fill each vol au vent with about a tablespoon of seafood filling.
- Garnish with sliced sugar peas and dill leaves.
