Name: Seafood vol au vents
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 2/3 cup milk; 30 gram butter; 1 tablespoon plain flour; 1 tablespoon lemon juice; 1/2 teaspoon mustard; 150 gram skinless, boneless firm white fish, cubed; 4 green prawns, peeled, deveined, halved lengthwise; 4 oysters; 2 prepared medium vol au vents; 1/4 cup grated testy cheese; 1/4 cup fresh breadcrumbs; dill sprigs, to serve

Ingredients

2/3 cup milk

30 gram butter

1 tablespoon plain flour

1 tablespoon lemon juice

1/2 teaspoon mustard

150 gram skinless, boneless firm white fish, cubed

4 green prawns, peeled, deveined, halved lengthwise

4 oysters

2 prepared medium vol au vents

1/4 cup grated testy cheese

1/4 cup fresh breadcrumbs

dill sprigs, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan forced). Line an oven tray with baking paper.

2.Bring milk to almost boiling point in a small saucepan on medium. Do not boil.

3.Melt butter in a small saucepan on medium heat. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add milk, stirring constantly until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Reduce heat to low. Stir in juice and mustard. Simmer for 3 minutes Add seafood. stirring to coat well.

4.Place vol au vent cases on tray. Spoon seafood mixture into cases. Sprinkle with combined cheese and crumbs.

5.Bake for 10-15 minutes, until golden and bubbling. Top with dill to serve.