Ingredients

The following ingredients have 4 Servings
  • 500 grams Puff Pastry (store-bought is fine)
  • 50 grams Shiitake Mushrooms (sliced)
  • 125 grams Whitefish (chopped into bite size pieces. I used iridescent shark, but you could use halibut, or sole if convenient)
  • 1 medium Shallot (about 1/4 cup chopped amount)
  • 150 ml Heavy Cream
  • 1 Egg Yolk
  • 2 tbsp Butter
  • 1 tbsp Olive Oil
  • Sea Salt (large flakes, to taste)
  • 1 tsp Black Pepper (freshly cracked)
  • Dill (optional)

Instruction

  • Begin by preheating your oven to 220 Celsius (or whatever is recommended on your package of puff pastry). Roll out the puff pastry dough and use a ring mold or circle cookie cutter to cut out an even amount of circles. In half of the cutouts, use a smaller ring mold (or a champagne glass) to punch out the middle part.
  • Beat an egg yolk and brush the liquid over all of the pastry circles. Use a spatula to lift the circles with a cutout on top of the circles without a cutout. Sprinkle some sea salt over the tops of the pastry.
  • Place the unbaked vol-au-vent into the oven for 12-15 minutes (or whatever is recommended on your package).
  • In a saute pan on medium heat, add the olive oil, shallot, and sliced shiitake mushrooms. You can also add black pepper at this time as well. When the shallots begin to get translucent and the mushrooms begin to brown, add in the heavy cream and butter and stir.
  • When the pan is boiling add the whitefish and turn off the heat. Give everything a good stir and let the residual heat cook the fish.
  • Use a thin fish knife to pry the middle circle out of the baked vol-au-vent pastry. Take a spoon and spoon the whitefish cream sauce mixture into the middle of the vol-au-vent. Garnish with dill and serve hot.