Shrimp Thermidor with Vol-Au-Vent Shell
Yield - about 6 Quarts
(about 35 - 40 servings)
1 LB MARGARINE
3 LBS CATFISH FILETS
1/2 #10 CAN WHOLE TOMATO FILETS
1 BUNCH CHOPPED FRESH PARSLEY
1 TBSP OREGANO LEAVES
1 TSP GROUND CAYENNE
1 TBSP LOBSTER BASE
1 CUP SHERRY
1 QUART HEAVY WHIPPING CREAM
1 BUNCH SHALLOTS (CHOPPED)
3 LBS FRESH SHRIMP (Peeled and deveined)
2 MEDIUM EGGS
12 10X 15 FROZEN PUFF PASTRY SHEETS
In a 10 quart brazier or Dutch oven, and over medium/low heat sauté catfish in margarine. Cook fish until they begin to flake, do not brown. Reduce heat to low and add tomatoes, parsley, oregano, cayenne, and lobster base. Simmer, covered for 20 minutes, add sherry and simmer for another 5 minutes. Completely breakup the catfish into small pieces. Remove from heat, at this point the thermidor can be chilled and held for later.
Break eggs and add about 1 cup of water to make an egg wash. Place one of the puff pastry sheets on a cutting board, use a pastry brush and paint on a film of egg wash on the dough. Place another sheet on top of the first sheet. Cut the sheets into your favorite designs of fish, sea shells, or whatever. (You of course can use a commercial puff pastry dough cutter.) Preheat oven to 375F and bake as per carton directions. (Golden brown)
About 15 minutes before serving, slowly return the sauce to a medium/low heat. Add remaining ingredients and allow to simmer for 5 minutes or until shrimp turn pink and sauce reduces slightly.
Substitute the shrimp for crabmeat, scallops, or crawfish.
Re-warm vol-au-vent shell, remove center of shell and fill shell with about 4 -5 ounces of sauce. Serve.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: August 20, 2011.