Title: Seafood Wellington (Chef Axel's Original Recipe)
Categories: Main dish, Seafood, French, Piesf, Lobsterp
Yield: 4 servings
8 oz Lobstertail meat
12 lg Scallops
4 oz Clarified butter
8 Giant prawns
4 c Mushrooms; quartered
1 1/2 oz Cognac
MMMMM------------------------NANTUA SAUCE-----------------------------
4 oz Clarified butter
1 pt Lobster stock
1 tb Flour; heaping
1 ts Tomato paste
1/4 ts Cayenne
Paprika; to taste
Salt and pepper; to taste
1 md Onion
1/2 pt Heavy cream
1 ds Tabasco
1 sm Lemon wedge
Bake four vol au vents (puff pastry shells). Either use homemade
mille feuille or commercial puff pastry dough and follow instructions.
Vol au vent should be oval shaped and about 12x8 cm (5x3") in size.
Sauce preparation: Saute finely-chopped onion in 4 oz clarified
butter, add tomato paste, flour, and paprika. Mix well, add stock,
stirring until smooth. Simmer on low heat for 15 minutes. Add heavy
cream, seasoning to taste. Add a dash of cayenne, tabasco and the
lemon wedge (easy on the spices; Nantua sauce should not be spicy
hot). Let simmer for five more minutes. Retrieve lemon. Blend
sauce in high-spped blender until smooth and creamy.
Heat saute pan on medium to high heat. Drop in butter, then add in
quick succession: first lobster meat, then prawns, sauteeing each
until rare, then add mushrooms. Flame with cognac, add the scallops
and saute for 2-3 minutes. 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.
