Spicy salmon vol au vent

VOL AU VENT WITH SPICY SALMON

Portions : 4 - Preparation : 15 minutes - Cooking time : about 20 minutes

Ingredients

• 400 g salmon, coarsely cubed
• 30 ml (2 tablespoons) Cajun spice blend
• 45 ml (3 tbsp.) maple syrup
• 90 ml (6 tbsp) olive oil
• 500 ml (2 cups) potatoes, brunoise
• 500 ml (2 cups) carrots, brunoise
• 500 ml (2 cups) button mushrooms, brunoise
• 500 ml (2 cups) celery, brunoise
• 1 onion, chopped
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) white wine vinegar or rice vinegar
• 125 ml (1/2 cup) vegetable stock
• 125 ml (1/2 cup) 15% or 35% cooking cream
• 4 vol au vent, already cooked
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine salmon cubes, Cajun spices, maple syrup and 45 ml (3 tbsp.) olive oil.
3. In a hot skillet, brown the potato brunoise, carrots, mushrooms, celery, onion and a little salt and pepper in the remaining oil.
4. Sear over high heat for 2 to 3 minutes, then over medium heat for a further 10 minutes, stirring regularly.
5. Add the garlic, vinegar, stock and cream and cook over high heat for 2 minutes, stirring constantly. Check seasoning.
6. Meanwhile, in the oven, reheat the vol au vent for 5 minutes.
7. In a hot skillet over high heat, brown salmon cubes for 2 minutes on each side.
8. Add 3/4 of the salmon cubes to the creamy vegetable mixture.
9. Garnish each vol au vent with the resulting mixture, scattering the remaining salmon cubes over the top.
10. Divide the remaining vegetable mixture between each plate and place a garnished vol au vent on top.