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Creamy Seafood Vol-au-Vent (Volauvent)
Creamy Seafood Vol-au-Vent (Volauvent)
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In France a filled puff pastry case can be found on many restaurant menus. This homemade recipe is for crispy vol-au-vent, filled with a creamy sauce of seafood, white wine and cream cheese. To make the puff pastry cases your self is not difficult, buying them in the store will save you some time.

Ingredient List for 6 servings:
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6 Vol-au-vent
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600 gr Seafood
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100 gr Fish
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12 big Shrimps
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100 ml Fruity white wine
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200 gr Mushrooms
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3 tablespoons Chream cheese
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1 tablespoon Butter
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10 gr Chives
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1 pinch Salt
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1 pinch Pepper
Oven temperature:
150 degrees Celsius
Instructions:
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Preheat the oven at 150 degrees Celsius.
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Wash and cut the mushrooms in small pieces.
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Peel and cut the onions in small pieces.
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Cut the chives and keep for later.
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Place the vol-au-vent in the oven for 10 minutes.
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In saucepan heat up some butter and fry lightly the onions, mushrooms, salt and pepper.
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Add the seafood in the saucepan and stir together.
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Cut the fish in cubes and add in the saucepan.
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Add the white wine and cook for a few minutes longer.
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Add the cream cheese and mix well.
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Take out the vol-au-vent and cut away the top of each puff pastry container.
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Add the chives in the sauce and stir.
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Dived evenly the sauce in the vol-au-vent and place the big shrimps on the top and add some more sauce.
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Serve the warm dish immediately accompanied with some rice of your choosing.
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