Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
11 Ingredients
- 12 medium green prawns, peeled, deveined
- 2teaspoons horseradish cream (for horseradish sauce)
- 1/4 cup plain flour (for horseradish sauce)
- 60grams butter (for horseradish sauce)
- 1 cup milk (for horseradish sauce)
- 8 scallops, deveined
- 200grams salmon portions, cut into 2cm pieces
- 1/2 small fennel bulb, thinly sliced (save 1 tbs fronds, finely chopped, for sauce)
- 1/2 cup crème fraîche (for horseradish sauce)
- 1 lemon, rind finely grated and juiced (for sauce)
- 4 large vol-au-vent cases
Method
Step 1 of 3
Place 1 cup water and lemon juice into a saucepan. Bring to a simmer over medium-high heat. Add fennel, prawns and salmon. Gently poach for 4 minutes until seafood has changed colour. Transfer to a bowl using a slotted spoon. Add scallops to the pan and cook for 1 minute. Transfer to the same bowl and cover to keep warm. Discard water.
Step 2 of 3
To make the sauce, melt butter in a medium pan over medium heat. Add flour, stir well to combine and cook for 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally until sauce boils and thickens. Add crème fraîche, horseradish, lemon rind (reserving a little to garnish) and fennel fronds. Season with salt and pepper.
Step 3 of 3
Heat vol-au-vent cases as per pack instructions. Gently combine seafood and sauce. Spoon into vol-au-vent cases. Serve garnished with extra fennel fronds and reserved lemon rind.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.