Vol-au-vent di mare
Instructions
Keep the vol-au-vent warm.
Prepare the court bouillon with two gallons of cold water, white wine, bay leaf, garlic clove, clove, a sprig of parsley, a stick of celery, onion and carrot slices into rings.
Let boil a quarter of an hour.
Add salt, pepper and soak the nozzle.
Cook for at least 20 minutes, switch off and let it cool the broth.
Wash and clean the prawns.
Let them jump for 2 minutes in a pan with the butter.
Spray them with sherry and let it evaporate.
Add salt, pepper, withdrawn from the fire, keep them warm.
Drain the nozzle and pass to the knitting mill.
Add the breadcrumbs soaked in milk and squeezed, mix the mixture with the egg.
Add salt and pepper.
Formed with the mixture of meat balls, lightly flour them, shake off the excess.
Strain the cooking of the fish broth, put it back on the fire and when it reaches a boil lessatevi meatballs.
Remove them as they are afloat.
Drain, dry them on absorbent paper towels and place them in vol-au-vent.
Distributed over the shrimp.
Finally pour over the warm bechamel sauce to be a bit choppy.
Accompanying wines: Bianco DOC Collio, Colli Bolognesi Sauvignon DOC, DOC Biancolella of Ischia.
Ingredients and dosing for 6 persons
- 1 vol-au-vent great
- 700 g of hake (or cod)
- 300 g of shrimp
- 20 cl of bechamel
- 25 g of butter
- 50 g of breadcrumbs
- 2 cups of dry white wine
- 1 dram of sherry
- 1 egg
- 1 onion
- 1 costa of celery
- 1 carrot
- 1 leaf of laurel
- 1 clove
- 1 clove of garlic
- 1 sprig of parsley
- Milk
- Flour
- Salt
- Pepper