Cooked - Creamy Prawn Vol-au-vents With Fennel, Orange & Walnut Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Prawn Vol-au-vents With Fennel, Orange & Walnut Salad

1.0

8 large vol-au-vent pastry cases

300–350 g cooked prawns, roughly chopped

1 tbsp olive oil

20 g butter

2 cloves garlic, minced

120 g cream cheese

½ cup thickened cream

¼ cup finely grated parmesan

2 tbsp fresh chives, chopped

Salt & pepper

Lemon zest

1 fennel bulb, thinly sliced

1 orange, peeled and segmented

Juice of ½ orange

⅓ cup walnuts, dry roasted or pan-fried

Handful fresh mint, chopped

3 tbsp olive oil

1 tsp Dijon mustard

Heat oven to 180°C and warm empty vol-au-vents for about 5 minutes to crisp up
Heat olive oil and butter in a pan. Add garlic and cook briefly until fragrant
Add prawns and warm through
Stir in cream cheese and cream until smooth
Add parmesan and simmer gently until slightly thickened
Stir through chives and season with salt and pepper
Spoon mixture into pastry cases
Return to oven for 5–7 minutes until hot and lightly golden
Finish with extra chives or parmesan and serve warm
Combine fennel, orange, walnuts and mint in a bowl
Whisk dressing ingredients together
Pour over salad just before serving and toss gently

Course🍤Appetizer

DietsPescaterian...

Category🥟Appetizer

Cuisine🇫🇷French

Occasions🎉Celebration🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 12 weeks ago

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