Cockle and spinach vol-au-vents with hollandaise sauce
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A vol-au-vent is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. Vol-au-vents can accommodate various fillings, such as mushrooms, prawns, fruit, cheese, or spinach.
ingredients
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serves: 12
12 oz (350 g) puff pastry (thawed if frozen)
1 egg (beaten, for glazing)
1/2 cup (100 g) Clarified Butter
2 lb (900 g) cockles (washed)
1 egg yolk
1 teaspoon lemon juice
1 tablespoon water
4 teaspoons finely chopped cooked spinach
Salt
Nutrition Facts
Cockle and spinach vol-au-vents with hollandaise sauce
Servings Per Recipe: 12
Amount per Serving
Calories: 256
- Total Fat: 15.4 g
- Saturated Fat: 5.1 g
- Trans Fat: 0.1 g
- Cholesterol: 38 mg
- Sodium: 110.6 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 0.5 g
- Sugars: 0.3 g
- Protein: 13.1 g
preparation
1. Preheat the oven to 400°F (200°C). Roll out the pastry on a lightly floured surface until it is 1/4 inch (5 mm) thick. Cut out twelve 2 1/2-inch (6.5-cm) disks using a plain pastry cutter. Press a 2-inch (5-cm) plain cutter into the center of each one, only halfway down into the pastry. Take care not to cut all the way through.
2. Put the cut-out pastries on a lightly buttered baking sheet and brush the tops with a little beaten egg. Bake for about 10 to 12 minutes, until crisp and richly golden, then remove from the oven. While they are still warm, carefully remove the centers with a teaspoon, making sure you scoop out all the partly cooked pastry from inside. Cover and keep warm in a low oven.
3. Pour the clarified butter into a small pan and leave it over a Iow heat. Put the cockles into a large pan with 1/2 cup (120 ml) of water. Cover and cook over a high heat for 4 to 5 minutes, shaking the pan well every now and then, until all the cockles have opened. Tip them into a colander to drain. When they are cool enough to handle, remove them from their shells. Transfer to a bowl and keep warm.
4. Put the egg yolk, lemon juice, and water into a blender. Heat the clarified butter until it begins to bubble. Turn on the blender and slowly pour in the butter through the hole in the lid, to make a smooth, creamy hollandaise sauce.
5. Scrape the sauce into a bowl and stir in the spinach and a little salt to taste. Fold in the cooked cockles, leaving behind any liquid that might have collected at the bottom of the bowl. Spoon the mixture into the warm vol-au-vent pastries and serve immediately.
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comments
Serena
May 9, 2012