8 frozen puff pastry vol-au-vents
2 egg yolks
8 tablespoons of olive oil
1 small onion, chopped
8 cloves of garlic, minced
400g of namorado fish, cut into cubes
400g of seafood, cleaned
8 large shrimp, cleaned
Molho bisque
200ml of olive oil
2.8kg of mussels, shells removed
2 glasses of brandy
4 medium carrots
4 sprigs of parsley
4 sprigs of chives
4 medium onions, cut in half
800g of tomato extract
200ml of water
1.6 liters of heavy cream
Salt and black pepper to taste
8 frozen puff pastry vol-au-vents
2 egg yolks
8 tablespoons of olive oil
1 small onion, chopped
8 cloves of garlic, minced
400g of namorado fish, cut into cubes
400g of seafood, cleaned
8 large shrimp, cleaned
Molho bisque
200ml of olive oil
2.8kg of mussels, shells removed
2 glasses of brandy
4 medium carrots
4 sprigs of parsley
4 sprigs of chives
4 medium onions, cut in half
800g of tomato extract
200ml of water
1.6 liters of heavy cream
Salt and black pepper to taste
Paste the frozen puff pastry vol-au-vents with egg yolk
Place them on a baking sheet lined with parchment paper
Bake in a preheated oven until golden brown
Heat the olive oil in a skillet over medium heat
Sauté the onion and garlic until softened, then add the fish and seafood
Season with salt and black pepper to taste
Add 1/3 of the bisque sauce [recipe below] and stir
Serve each plate with a vol-au-vent filled with seafood
Molho
Heat the olive oil in a large pan over medium heat
Add the mussels, shells removed, and flambé with brandy
Add the vegetables and tomato extract
Add water to the pan and let it simmer for about 40 minutes
Remove from heat and blend in a blender
Strain through a fine-mesh sieve
Return the pan to low heat and add the heavy cream, salt, and black pepper.
