Vol au vent with seafood with lentils

Vol au vent with seafood with lentils
Vol au vent with seafood with lentils 5 1 Stefano Moraschini

Instructions

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00647 VOL AU VENT with SEAFOOD with LENTILS INGREDIENTS for 8 PERSONS: 100 g of green lentils, one clove of garlic, a small bunch garnish (thyme, bay leaf and parsley bound with a cord), 1 kg of seafood (mussels, clams), 10 cl of cream, cooked shrimp, 12 2 tablespoons chopped parsley, 8 vol au vent, salt, pepper, a nut for stock. In a saucepan, pour 60 cl of water, nut, lentils, garlic and bouquet garni. Bring to a boil, cover and cook for 40 minutes to fire. Add salt and pepper after cooking. Drain and put back in the saucepan. Clean and wash the seafood, put them on the stove in a saucepan and let them open. Remove the valve by 8 that will except shells aside. Strain the cooking water left and pour on lentils, add the cream and without ceasing to stir Cook for 3 minutes to fire. Carefully fold the valve, the prawns, parsley and continue cooking for another 2 minutes. Heat the vol au vent according to the instructions, stuff them with the preparation obtained and garnish with shellfish kept aside and serve.

Vol au vent with seafood with lentils

License

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