Salmon & Prawn Vol-au-Vent – Lovage Bistro
Serves 2 persons
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
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