Vol au vent with salmon and clams

00648 VOL AU VENT with SALMON and clams INGREDIENTS for 4 PEOPLE A bunch of fresh coriander, 300 g fresh salmon fillet, 10 cl dry white wine, a pound of clams, 20 cl of fresh cream diet, an egg yolk, 4 vol au vent fish-shaped white, salt and pepper.

Wash and dry the cilantro.

In a pan pour a litre of water, immerse the cilantro and salmon, salt and pepper.

Bring slowly to a boil.

The first boil, remove from heat and cover for 5 minutes.

Check out the salmon and cut into dice.

20 cl of filtered boiled fish, pour it in a pot and add the white wine and clams.

Cover and cook 5 minutes on high heat, moving the Pan from time to time.

Remove the clams from their shells and strain the juice of cooking in a pot.

Add the cream, stir, and reduce for 5 minutes over low heat.

Out of the fire and without ceasing to beat add the yolk, salt and pepper.

Heat the vol au vent by following the instructions on the package, put the diced salmon and clams, cover of hot sauce and garnish with cilantro.