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- Home
- Seafood Vol Au Vent
One-bite French puff pastry as a light appetiser for your diners!
...
Ingredients
Calculate the cost of this dish here:
Number of servings − +
Price of the dish on the menu
Total cost of the ingredients ฿0.0
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Soup Base
KNORR Cream Soup Base 1 kg
/g
25.0 g
0%
KNORR Cream Soup Base 1 kg
205 Loyalty points
- (Special Price) 1 piece205.00฿
- 6 x 1 kg.1,200.00฿
Added to cart: KNORR Cream Soup Base 1 kg
Water
/ml
150.0 ml
0%
Evaporated Milk
/ml
75.0 ml
0%
Seafood
Peeled shrimp, seasoned, cut into small dice
/g
80.0 g
0%
Fish fillet (Halibut, Salmon or Dory) - any firm white fish meat; small dice
/g
80.0 g
0%
Seafood Filling
Dill leaves / parsley
/g
2.0 g
0%
Garlic, clove
/g
10.0 g
0%
Olive Oil
/ml
15.0 ml
0%
White onions
/g
40.0 g
0%
Button mushroom, sliced into quarters
/g
80.0 g
0%
Crushed white peppercorns
/g
1.0 g
0%
Fish Stock
/ml
20.0 ml
0%
Unsalted cold pats of butter
/g
20.0 g
0%
Corn kernels
/g
15.0 g
0%
Green peas
/g
15.0 g
0%
Plating
Vol au Vent
/piece
3.0 piece
0%
Sugar peas
/bole
2.0 bole
0%
Ingredient name
/
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Total cost of the ingredients Cost of one serving Cost of ingredients (%)
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Soup Base
-
KNORR Cream Soup Base 1 kg 25.0 g
-
Water 150.0 ml
-
Evaporated Milk 75.0 ml
Seafood
-
Peeled shrimp, seasoned, cut into small dice 80.0 g
-
Fish fillet (Halibut, Salmon or Dory) - any firm white fish meat; small dice 80.0 g
-
Squid 80.0 g
Seafood Filling
-
Dill leaves / parsley 2.0 g
-
Garlic, clove 10.0 g
-
Olive Oil 15.0 ml
-
White onions 40.0 g
-
Button mushroom, sliced into quarters 80.0 g
-
Crushed white peppercorns 1.0 g
-
Fish Stock 20.0 ml
-
Unsalted cold pats of butter 20.0 g
-
Corn kernels 15.0 g
-
Green peas 15.0 g
Plating
-
Vol au Vent 3.0 piece
-
Sugar peas 2.0 bole
Western
Knorr Cream Soup Base
One-bite French puff pastry as a light appetiser for your diners!
...
Method
-
Soup Base
- Dissolve Knorr Cream Soup Base in water.
- Simmer the soup in a cauldron or sauce pot.
- Add the evaporated milk. Set aside.
-
Seafood
- Boil the seafood.
-
Seafood Filling
- Heat oil in a sauce pan, sweat the white onions & garlic cloves.
- Add button mushroom & season with crushed white peppercorn.
- Deglaze pan with fish stock for a Halal option.
- Add diced fish & shrimp.
- Pour in the soup base.
- Add the cold pats of butter, dill leaves, corn kernels & green peas. Stir well.
-
Plating
- Fill each vol au vent with about a tablespoon of seafood filling.
- Garnish with sliced sugar peas and dill leaves.
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Western
Knorr Cream Soup Base
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