Salmon, Shrimp and Lemon Vol-au-Vent
Salmon, Shrimp and Lemon Vol-au-Vent
Ingredients
- 1/4 cup (60 ml) butter
- 1/4 cup (60 ml) flour
- 3 cups (750 ml) milk
- Nutmeg to taste
- 5 oz (150 g) medium shrimp, peeled
- 2 tbsp (30 ml) olive oil
- 1/3 cup (75 ml) leek, cut into a thin julienne
- 1/3 cup (75 ml) carrot into thin julienne
- 1/3 cup (75 ml) celery, cut into a thin julienne
- 1 cup (250 ml) cooked salmon, broken into chunks
- 1/2 cup (125 ml) cooked small broccoli florets
- Grated zest of 1 lemon
- 2 tsp (10 ml) paprika
- 4 slices white bread, with
- 1 tbsp (15 ml) butter
Instructions
- In a saucepan, melt the butter. Add the flour and cook for 1 minute while stirring. Gradually add the milk and bring to a boil, stirring constantly. Season with nutmeg, salt and pepper. Remove from the heat.
Salmon, Shrimp and Lemon Vol-au-Vent