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Receta Seafood Wellington (Chef Axel's Original Reci
by Global Cookbook

Seafood Wellington (Chef Axel's Original Reci
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Ingredientes

  • 8 ounce Lobstertail meat
  • 8 x Giant prawns
  • 12 lrg Scallops
  • 4 c. Quartered mushrooms
  • 4 ounce Clarified butter
  • 1 1/2 ounce Cognac
  • 4 ounce Clarified butter
  • 1 med Onion
  • 1 pt Lobster stock
  • 1/2 pt Heavy cream
  • 1 Tbsp. Flour (heaping measure)
  • 1 tsp Tomato paste
  • 1/4 tsp Cayenne
  • 1 dsh Tabasco
  •     Paprika, to taste
  • 1 sm Lemon wedge
  •     Salt and pepper, to taste

Direcciones

  1. Bake four vol au vents (puff pastry shells). Either use homemade mille feuille or possibly 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
  2. PREPARATION: Saute/fry finely-minced onion in 4 ounces clarified butter, add in tomato paste, flour, and paprika. Mix well, add in stock, stirring till smooth. Simmer on low heat for 15 min. Add in heavy cream, seasoning to taste. Add in a dash of cayenne, tabasco and the lemon wedge (easy on the spices; Nantua sauce shouldn't be spicy warm). Let simmer for five more min. Retrieve lemon. Blend sauce in high-spped blender till smooth and creamy. Heat saute/fry pan on medium to high heat. Drop in butter, then add quick succession: first lobster meat, then prawns, sauteeing each till rare, then add in mushrooms. Flame with cognac, add in the scallops and saute/fry for 2-3 min. 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.