Vol au vent with fish mousse

00115 VOL AU VENT with FISH INGREDIENTS for 4 PEOPLE 1 package of frozen puff pastry (or 12 vol-au-vents ready), 400 g stockfish previously soaked, 1 clove of garlic, 100 g of liquid cream, 200 g of olive oil, 2 eggs, lemon, salt and pepper.

Thaw the puff pastry, roll out thin and cut into about 12 vol-au-vent, cutting dough disks with a diameter of about 6/8 cm.

On these, stack the rings of dough, of the same diameter, making them join on disk basic with a little water.

Brush with a little beaten egg, then toss them for about 15 minutes in the oven at 190 degrees, then remove them and keep them from letting it cool.

For the filling, boil the stockfish, then remove the skin and bones and finely spezzettatelo.

Put it in a casserole that you rubbed with a little garlic and begin to heat it and work it with a wooden spoon, adding the oil a little at a time.

At the end add the cream and an egg.

Season with salt and pepper, add a few drops of lemon juice and let cool.

Fill the vol-au-vent with this cream.

Served on a nice serving dish, garnished with salad leaves and tomato wedges.