Seafood Wellington (chef Axels Original Reci Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Lobstertail meat,
8: Giant prawns,
12 large: Scallops,
4 cup: Quartered mushrooms,
4 ounce: Clarified butter,
1 1/2 ounce: Cognac,
NANTUA SAUCE
4 ounce: Clarified butter,
1 medium: Onion,
1 pint: Lobster stock,
1/2 pint: Heavy cream,
1 tbsp: Flour, heaping measure
1 tsp: Tomato paste,
1/4 tsp: Cayenne,
1 dash: Tabasco,
Paprika, to taste
1 small: Lemon wedge,
Salt and pepper, to taste
Directions:
Bake four vol au vents (puff pastry shells). Either use homemade
mille feuille or commercial puff pastry dough and follow
instructions. Vol au vent should be oval shaped and about 12 x 8 cm
(5" x 3") in size. SAUCE PREPARATION: Saute finely-chopped onion in
4 ounces clarified butter, add tomato paste, flour, and paprika. Mix
well, add stock, stirring until smooth. Simmer on low heat for 15
minutes. Add heavy cream, seasoning to taste. Add a dash of cayenne,
tabasco and the lemon wedge (easy on the spices; Nantua sauce should
not be spicy hot). Let simmer for five more minutes. Retrieve lemon.
Blend sauce in high-spped blender until smooth and creamy. Heat saute
pan on medium to high heat. Drop in butter, then add in quick
succession: first lobster meat, then prawns, sauteeing each until
rare, then add mushrooms. Flame with cognac, add the scallops and
saute for 2-3 minutes. Pour in the Nantua sauce, adding the bay
shrimp, and bring to a short bowl. Fill in preheated vol au vents
and serve with steamed vegetables.
Source from luhu.jp
mille feuille or commercial puff pastry dough and follow
instructions. Vol au vent should be oval shaped and about 12 x 8 cm
(5" x 3") in size. SAUCE PREPARATION: Saute finely-chopped onion in
4 ounces clarified butter, add tomato paste, flour, and paprika. Mix
well, add stock, stirring until smooth. Simmer on low heat for 15
minutes. Add heavy cream, seasoning to taste. Add a dash of cayenne,
tabasco and the lemon wedge (easy on the spices; Nantua sauce should
not be spicy hot). Let simmer for five more minutes. Retrieve lemon.
Blend sauce in high-spped blender until smooth and creamy. Heat saute
pan on medium to high heat. Drop in butter, then add in quick
succession: first lobster meat, then prawns, sauteeing each until
rare, then add mushrooms. Flame with cognac, add the scallops and
saute for 2-3 minutes. Pour in the Nantua sauce, adding the bay
shrimp, and bring to a short bowl. Fill in preheated vol au vents
and serve with steamed vegetables.
Source from luhu.jp