Serves: 6
Preparation time: 10 mins
Cooking time: 40 mins
Ingredients needed to make Haddock Vol-Au-Vents:
- 1 lb 2 oz puff pastry
- 14 oz smoked haddock, cooked and flaked
- 2 leeks, finely chopped
- 1 egg yolk
- 1 egg, slightly beaten
- 1 ¾ oz all purpose flour, plus more for dusting
- 13 ½ fl oz fish stock
- 2 ¾ fl oz double cream
- 3 ½ oz Gruyere cheese, finely grated
- White wine, as required
- 3 oz unsalted butter
- Pinch of ground nutmeg
- Salt and freshly ground black pepper to taste
- Finely chopped fresh parsley leaves, to garnish
- 6 lemon wedges, to serve
Cooking instructions for Haddock Vol-Au-Vents:
- Warm up your oven to 400 degrees F.
- Place the puff pastry dough on a floured surface and flatten it out, using rolling pin, into a regular rectangle with a thickness of that of a pound coin.
- Carve out twelve 3’ wide rounds, using a cookie cutter and cut out 2’’ wide circles out of 6 of the larger ones; reserve the pastry rings.
- Arrange the larger rounds on a baking tray, dusted previously with small amount of flour and paint them with a lashing of the beaten egg.
- Top each large pastry round with a reserved pastry ring and lay the smaller rounds beside them.
- Bake in the hot oven for 15 minutes or until they turn crispy golden brown.
- Add 1 oz of butter into a skillet and melt it over moderate heat until it foams.
- Throw in the leeks and sauté for 5 minutes, stirring often, until they turn soft; remove from heat and set aside in a bowl.
- Melt another oz of butter in the same pan and whisk in flour until they blend together to form a thick and pliable roux.
- Turn off the heat and whisk in a bout of white wine until they form a smooth mixture.
- Stir in the fish stock and turn the heat back on.
- Season with a dash of salt and fair amount of pepper to taste and bring it to a simmer.
- Continue to do so for the next 10 minutes, while stirring regularly, along with a dash of ground nutmeg.
- Place the egg yolk in a bowl and beat in the cream and cheese until well combined.
- Fold this mixture into the roux until they blend together to form a smooth mixture and add a splodge of remaining butter.
- Whisk it into the mixture and stir in the cooked leeks as well as flaked haddock until well coated with the sauce.
- Divide the mixture into the puff pastry cases and bake for 5 minutes or until they are heated through.
- Place one small pastry round on top of each vol-au-vent and garnish with a sprinkling of chopped parsley on top.
- Serve warm alongside lemon wedges.
Image credit: Wikimedia Commons
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