Recipe "Vol au vent puff pastry with sea julienne":
- Grated Parmesan cheese - 30 g
- The dough is flaky (bezdrozhevoe) - 1 pack
- Seafood cocktail in own juice - 1 pack
- Shallots - 2 pcs.
- Garlic - 1 clove
- Arugula Fresh - 1 small bunch + couple sprigs for decoration
- Chile red pepper - 1/2 pod
- Cream 33% - 200 g
- Fat sour cream - 2-3 tablespoons without slides
- Salt - 2 g
- Wine white table - 100 ml
- Black pepper powder - 1 g
- Egg - 1 pc.
- Olive oil - 1 tablespoon
The complexity of cooking
Step by step recipe for cooking
To defrost the dough volovanov not rolling,Cut large circles, put on a baking sheet with parchment, brush with egg. On a greased circle lay a second circle of dough with a hole in the center, just put the third. Coat with egg and bake at 170 degrees for 15-20 minut.Dlya julienne seafood, sliced shallots and garlic, put in the pan, pour the white wine and salt the lightly fry in olive oil. Next, pour the cream, bring to a boil. After 5-7 minutes, add the cream, simmer another 3 minuty.V the end of cooking to put arugula and remove from heat. Sprinkle with Parmesan cheese and stir. Arrange for julienne valovanam and bake until tender (about 5-7 minutes) Temperature at 190 degrees. Get and put on a plate. When submitting decorate at your discretion.