Seafood Vol Au Vent with Pea Puree
This recipe for Seafood Vol Au Vent with Pea Puree is a great light bite or starter to kick off a party with! Perfect for New Year!
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Ingredients
- 300g ready rolled all butter pastry
- 2 egg yolks
- 15g butter
- 15g plain flour
- 300ml double cream
- 50ml sparkling wine
- 1 small bunch chives, chopped
- 300g raw shelled prawns
- 200g salmon, cubed
- 2 lobster tails, chopped
- 200g monkfish, cubed
- 25g butter
- 2 tablespoons olive oil
- 600g frozen peas, defrosted
- 100ml double cream
- Salt
- pepper
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