Oyster Vol Au Vents Recipes

CHEESE AND OYSTER VOL-AU-VENTS

Steps:

• Place half a teaspoon of cream cheese into each vol-au-vent shell.
• Cut oysters in half (or appropriate size for shells) and place on top of cream cheese.
• Combine diced cheddar, parsley, pepper and bread crumbs in a small bowl and mix.
• Place a teaspoon of mixture on top of each oyster.
• Cook in an oven for 10 minutes at 200 Celsius (400 Fahrenheit).
• Allow 5-10 minutes cooling time before serving.

SEAFOOD VOL-AU-VENT

Steps:

• Heat butter in frying pan.
• When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
• Mix in curry powder and flour; mix again.
• Cook 1 minute uncovered over medium heat.
• Pour in chicken stock and season well.
• Cook 8 to 10 minutes uncovered over medium heat.
• Add cream and parsley, mix well.
• Continue cooking 3 to 4 minutes.
• Stir in seafood; simmer 2 to 3 minutes over low heat.
• Fill vo-au-vent shells and serve.

VOL-AU-VENT OF LOUISIANA SEAFOOD

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Saute the green onions and shallots until they're limp.
• Add the wine and bring it to a boil.
• Reduce until most of the liquid is gone.
• Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
• (Also add tarragon at this point if using dried.) Add scallops and shrimp.
• Cook for four minutes, then add oysters and fresh tarragon.
• Cook until edges of oysters are curly.
• Throughout the process, agitate pan to slosh the sauce over the seafoods.
• Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.