Seafood puff pastry with basmati rice seasoned with espelette chili |

Preparation time: 25 min

Preheat your oven at 400 °F

• General preparation

  Cut the onions in cubes, wash and minced the leeks, chop the parsley. Cut the scallops in half and the shrimps in small pieces. Prepare the fish stock in 500ml of hot water.

• Bechamel preparation

  In a sauce pan, melt the butter and add the flour, whisk it continuously until it gets smooth, then add the milk and whisk until it gets thick.  Finish with salt, pepper and nutmeg. Set aside.

• For the leeks

  In a warm pan cook the leeks with olive oil until they become tender and then lower the heat to the lowest setting.

• For the vol-au-vent garnish

  In a hot pan with vegetable oil, sear the shrimps and the scallops for two minutes then set aside. In the same pan, sweat the onions, deglaze with white wine and reduce, add the fish fumet and reduce again and finally add the cream and let it cook for 4 minutes. Pour it on the leeks, add the bechamel and the seafood and then adjust the seasoning.

• For the rice

  Bring the water to a boil. Add the rice, reduce the heat to medium, and cover the pot. Continue cooking at a simmer for 15 minutes. Remove from heat and let stand for 5 minutes without removing the lid.

   Add olive oil, salt, and Espelette pepper.

• For the plating

  With a knife, remove the top from the vol-au-vent and warm them in the oven for two minutes. Put it on the plate and garnish with the seafood mix and finish with the rice on the side.