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Vol Au vent
Vol Au vent is a famous French cuisine. It is made of bowl shaped crisp pie skin wrapped with some fresh seafood or meat, and then poured with fragrant cream juice. Yesterday, I learned Vol Au vent from my mother-in-law. It is also one of her mother-in-law's private recipes. It looks not only delicate and attractive, but the rich flavor of seafood, cream and crisp pie skin will make you eat one after another unconsciously ~ ~!
Step 1 . Put onions, all kinds of vanilla leaves (dry or fresh), salt and pepper into 1.5 liters of water, and cook over medium heat for about 30 minutes.
Step 2 . Prepare the pie box. Cut half of the pie into a circle and the other half into a hollow circle with the same radius
Step 3 . Put the hollow circle on it, insert the fork into the hole, and glue the two circles with egg liquid
Step 4 . Coat the surface with egg liquid and put it into the oven preheated to 180 degrees for about 20 minutes.
Step 5 . Put the pie bowl aside.
Step 6 . After boiling for 30 minutes, add cod and cook for about 5 minutes
Step 7 . Add shrimp and mussels, cut mushrooms and cook for 5-7 minutes
Step 8 . Remove all the ingredients in the soup, such as shrimp and fish, so that there is only soup left in the pot. Turn off the fire
Step 9 . In another pot, turn on a low heat and melt the butter. When the butter is melted, add flour and stir well
Step 10 . Slowly pour the boiled soup into the butter and flour, and quickly stir it with an egg beater or manually. After pouring, continue to stir for a while until the cream sauce is very thick.
Step 11 . Finally, put the fresh seafood and other ingredients back into the best cream sauce, reheat for about 3 minutes, and then pour them into the pie bowl
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