 |
SEAFOOD WELLINGTON (CHEF AXEL'S ORIGINAL RECIPE)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Lobstertail meat
8 Giant prawns
12 lg Scallops
4 c Quartered mushrooms
4 oz Clarified butter
1 1/2 oz Cognac
-----NANTUA SAUCE-----
4 oz Clarified butter
1 md Onion
1 pt Lobster stock
1/2 pt Heavy cream
1 tb Flour (heaping measure)
1 t Tomato paste
1/4 ts Cayenne
1 d Tabasco
Paprika -- to taste
1 sm Lemon wedge
Salt and pepper -- to taste
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.
- - - - - - - - - - - - - - - - - -
|
