Salmon & Prawn Vol-au-Vent – Lovage Bistro

 

Serves 2 persons

Ingredients

250g fresh salmon diced

50g local prawns peeled

100g zucchini diced.

2 large voulevant cases

1tps minced garlic

1tps fresh mint

1 tbs fresh basil

Salt & pepper

Micro herbs for garnish

Balsamic pearls for garnish

 

Procedure

In a hot pan sear diced salmon and zucchini until a nice golden colour.

Add minced garlic and fresh herbs, cook salmon and zucchini until soft.

Add the prawns,  stir for 3mins; season and put on a side.

Warm oven to 180 degrees, gas mark 3.

In a baking dish, place greaseproof paper and lay the voulevant cases, fill the voulevants with the mixture of prawns and zucchini

Bake for 8 mins.

Serve in a round plate and garnish with micro herbs and balsamic pearls.

 

Cooking time: 30 minutes

 

Restaurant name: Lovage Bistro

Chef name: Matthew Schembri

Restaurant address: Triq l-Imħar,  Qawra

Phone: 21572088

Website:  www.lovagebistro.com