Vol-au-vent with smoked salmon in lobster sauce with cognac and fennel salad with oranges

Vol-au-vent with smoked salmon in lobster sauce with cognac and fennel salad with oranges

I propose we discover together a refined recipe for vol-au-vent, filled with a delicious smoked salmon and lobster sauce, accompanied by a fresh fennel salad with oranges. This recipe is not only a feast for the taste buds but also an opportunity to impress your guests with your culinary skills. Vol-au-vent is an elegant dish with origins in gastronomic history, often associated with royal meals. Its history takes us back to the time of Louis XV, when it was popularized by Queen Maria Carolina of Polish origin. This versatile appetizer can be filled with a variety of ingredients, but the combination of smoked salmon and lobster adds a touch of sophistication.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 4

Ingredients:

For the vol-au-vent:
- 4 vol-au-vent (from puff pastry, see the recipe under Tags: Pastries)
- 2 egg yolks
- 250 g smoked salmon
- 1 can of lobster meat
- 3 tablespoons cognac
- 150 g dehydrated black mushrooms
- 50 g liquid cream
- a pinch of curry
- nutmeg, salt, pepper
- 1 teaspoon brown sugar

For the fennel salad:
- 1 bulb of fennel
- 1 orange
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste

Step by step for a perfect vol-au-vent:

1. Preparing the pastry: If you don't already have the puff pastry prepared, you can make it at home or buy it from the store. Make sure the pastry is well chilled before use. It will rise beautifully in the oven and achieve a light and crispy texture.

2. Forming the vol-au-vent: On a clean surface, sprinkle a little flour and roll out the pastry. Use a round cutter or a glass with a wider mouth to cut circles from the pastry. For each vol-au-vent, cut one full circle and two smaller circles. These small circles will be placed on top to form a "lid" and create an elegant appearance.

3. Assembling: Place the full circle on a baking tray, prick it with a fork to allow steam to escape, then place the two smaller circles on top, sticking them with beaten egg yolk. This step is essential to achieve generous volume.

4. Cooking the vol-au-vent: Preheat the oven to 180°C. Brush the vol-au-vent with the remaining egg yolk and bake for about 20 minutes or until golden and puffed. If desired, you can prepare the pastry a day in advance and keep it in a cotton towel to maintain freshness.

5. Preparing the sauce: In a bowl, combine half of the chopped smoked salmon with liquid cream and drained lobster meat. Add the cognac, curry, nutmeg, salt, pepper, brown sugar, and rehydrated black mushrooms in warm water. Mix well until you obtain a homogeneous composition.

6. Filling the vol-au-vent: Once the vol-au-vents have cooled slightly, fill them with the delicious smoked salmon and lobster sauce, garnishing with a few strips of salmon and mushrooms on top for an elegant appearance.

7. Preparing the fennel salad with oranges: In a bowl, slice the fennel thinly and cut the orange into segments. Mix them with olive oil, balsamic vinegar, salt, and pepper. This salad brings a fresh and crunchy note that perfectly complements the richness of the sauce.

8. Serving: Arrange the vol-au-vents on plates and pour the remaining sauce around them. Serve them alongside the fennel and orange salad for a contrast of flavors and colors that will delight the eyes and taste buds.

Practical tips:
- Make sure the ingredients are of the highest quality, especially the salmon and lobster, as these are the stars of the recipe.
- You can experiment with different fillings; cheeses, caviar, or even a mix of vegetables can add a special charm to the dish.
- If you want a spicy note, you can add a few drops of Tabasco sauce to the sauce.

Approximate nutritional values per serving:
- Calories: 350
- Fats: 22 g
- Carbohydrates: 20 g
- Proteins: 15 g

Frequently asked questions:
1. Can I use another type of fish instead of smoked salmon?
Yes, you can experiment with tuna or sardines, but choose ingredients that pair well with the lobster sauce.

2. How can I make this recipe vegetarian?
You can replace the lobster meat with mushrooms or cooked vegetables, and the sauce can be adapted with cream and herbs.

3. Can I prepare the vol-au-vents a day in advance?
Yes, you can prepare the pastry and filling a day in advance, but make sure to keep them in optimal conditions to maintain freshness.

This recipe for vol-au-vent with smoked salmon in lobster sauce is perfect for special occasions or for a romantic dinner. With a little patience and creativity, you can impress anyone with your culinary skills. Remember, cooking is an art, and every dish is an opportunity to express yourself. Bon appétit!