Recipe: Vol au Vent Fruits de Mer and Sauteed Rock Shrimp in Creole Cream Sauce in a Pu

Here are two more recipes for you to try Alana. I have not tried either recipe but they both sound like they would be excellent.

Vol au Vent Fruits de Mer
A Great French Classic
Yield: 4 servings

2 pounds puff pastry
2 dozen mussels
1/2 cup dry white wine
1 snapper head
1 1/4 cups water
1 onion
Bouquet garni
1/4 cup clarified butter
1 shallot, finely chopped
4 sole fillets, quartered
12 scallops
Salt, white pepper
2 tablespoons butter
1/4 cup flour, sifted
1 1/4 cups button mushrooms
Nutmeg
Juice 1/4 lemon
6 jumbo shrimp, cooked and sliced into scallops
1 egg yolk
1/4 cup cream

Preheat oven to 425 degrees F. Make vol au vent by cutting a circle 8 inches in diameter in 1-inch thick pastry. Make another incision 1 1/2 inches from edge of pastry. Place round of pastry on a baking sheet brushed with cold water and bake 30 minutes. Remove lid and scoop out the inside to form a pastry case. Set aside. Place the mussels in a pan on a high heat with 1/4 cup of the dry white wine, cover, shake pan and allow to cook for 2 minutes. Allow to cool and then remove mussels from shells. Prepare fish stock by simmering snapper head with water, onion and Bouquet garni for 30 minutes and then strain. Place some clarified butter into a pan on the heat and add the shallot. Fry gently and then place the fish fillets on top and the scallops, and moisten with 1/2 cup of the fish stock and 1/4 cup of the dry white wine. Season with salt and pepper and poach for 5 minutes.
Sauce: Place the 1 tablespoon butter in a saucepan and when it has melted add the sifted flour. Stir gently to cook the roux but do not allow to color. Remove from the heat and add the warmed fish stock a little at a time, beating well after each addition. Place sauce back on heat and season with salt and pepper and allow to simmer 10 minutes, stirring from time to time. In a separate pan place a little clarified butter and when hot add the mushrooms. Season with salt, pepper and nutmeg and add a squeeze of lemon juice. Allow to fry gently for 1 minute. Remove the fish fillets to a dish and place the scallops, shrimp, mussels and mushrooms together in a bowl. Mix the yolk with the cream and then stir into the sauce - add 1 tablespoon butter and then fold in the seafood being very careful not to break the fish. Check the seasoning. Place the seafood mixture into the pastry case and heat in a 350 degree oven for 10 minutes.

Sauteed Rock Shrimp in Creole Cream Sauce in a Puff Pastry Vol-au-Vent
Recipe courtesy Emeril Lagasse
Yield: 8 servings

1 sheet frozen puff pastry
1 egg, lightly beaten
1 pound frozen rock shrimp (70 to 90 count)
1 tablespoon Emeril's Creole Seasoning, recipe follows
1 tablespoon olive oil
2/3 cup chopped green onions
1 teaspoon Worcestershire sauce
1 teaspoon Crystal Hot Sauce
2 cups heavy cream
2 tablespoons unsalted butter
Salt and pepper

Preheat oven to 400 degrees F. Line a baking sheet with parchment or waxed paper. Thaw the pastry at room temperature for 20 to 30 minutes before gently unfolding. With a sharp knife, divide the pastry in half. Cut each pastry half into 4 equal triangles. With the tip of a sharp knife, make a 1/4-inch score on all edges of the triangles, being careful not to cut all the way through. Put them on the prepared baking sheet and brush the tops lightly with the beaten egg. Bake until golden brown, 8 to 10 minutes. Set aside to cool while preparing the shrimp. Season rock shrimp with Creole seasoning. In a large skillet over high heat, saute rock shrimp in olive oil for 2 to 3 minutes, until most of the liquid released by the shrimp has evaporated. Add green onions, Worcestershire and hot pepper sauce and cook for 1 minute. Add the cream, bring to a boil and reduce heat to a simmer. Cook until reduced by half and sauce covers the back of a spoon, about 4 to 6 minutes. Add butter and whisk thoroughly to combine, about 1 minute. Season with salt and pepper.
With the tip of a knife, carefully remove the top of each pastry. Divide shrimp and sauce between pastries, cover with reserved tops and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup