Creamy shrimp vol au vent
with butter lettuce and za'atar dressing
Allergenen :
Tarwe
•Schaaldieren
•Mosterd
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
2 stuk(s)
Pasteitje
(Bevat: Tarwe Kan bevatten: Ei, Melk (inclusief lactose))
¼ stuk(s)
Citroen
½ stuk(s)
Prei
½ head
Botersla
2.5 gram
Verse dille
(Kan bevatten: Selderij)
80 gram
Garnalen
(Bevat: Schaaldieren)
½ zakje(s)
Geel mosterdzaad
(Bevat: Mosterd)
½ stuk(s)
Knoflookteen
½ stuk(s)
Rode ui
Zelf toevoegen
1 el
[Plantaardige] roomboter
½ el
Bloem
100 ml
Zoutarme groentebouillon
50 ml
[Plantaardige] melk
½ el
Extra vierge olijfolie
1 el
Wittewijnazijn
½ tl
Suiker
15 ml
Water voor saus
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2929 kJ
Energie (kcal)700 kcal
Vetten45.4 g
waarvan verzadigd22.4 g
Koolhydraten46.9 g
waarvan suikers12.4 g
Vezels9.2 g
Eiwitten22.8 g
Zout1.7 g
Instructies
1
- Preheat the oven to 180°C. Dice the onion.
- Heat half of the white wine vinegar with the sugar and water in a small saucepan over low heat (see pantry for amounts).
- Allow the sugar to dissolve, then stir half the onion and the mustard seeds.
- Allow to simmer gently for 10 - 12 minutes.
2
- Prepare the stock.
- Chop the leek into thin rings.
- Heat the butter in a deep frying pan and fry the rest of the onion and leeks for 2 - 3 minutes.
3
- Transfer the puff pastry cup to a parchment-lined baking sheet and bake in the oven for 5 - 8 minutes.
- Add the flour to the onion and leek, and fry for 1 - 2 minutes.
- Gradually add the stock and the milk until a thick, creamy sauce. Season with salt and pepper.
- Roughley chop the butter lettuce and transfer to a salad bowl.
4
- Wash and zest the lemon. Cut it into wedges. Add the juice of one lemon wedge per person and lemon zest to the creamy sauce.
- Add the shrimp and cook the shrimp for 2 - 3 minutes.
5
- Add the EVOO and the rest of the vinegar to the salad bowl. Mix the salad well and season with salt and pepper.
- Chop the dill.
- Add the dill to the creamy shrimp. Season with salt and pepper.
6
- Stuff the puff pastry cups with the creamy shrimp.
- Serve the salad next to the cups.
- Top the salad with the onion compote.
- If you have leftover lemon, serve the lemon wedge alongside the shrimp vol au vents.
