French Market Recipe 2026 23
Vols aux vents au saumon
Vols aux vents with salmon filling
Ingredients for 2 servings:
- +/-200g raw Cape Salmon
- 500ml milk
- 50g French butter
- 50g Flour
- Several sprigs of fresh thyme
- 3 Bay leaves
- Pinch of nutmeg
- 100g Comte du Jura aged min 16 months
- 1 pack Vol-aux-Vents from the French Market shop
- Salt and pepper to taste
Directions
- Grate the Comte finely
- Pour milk into a wide saucepan sufficiently large enough to take the piece of fish flat
- Add the fish, bay leaves and sprigs of thyme
- Bring milk to boil, then reduce the heat to simmer, poach fish for +/-10 minutes until cooked and tender
- Remove from heat and strain the milk through a fine sieve into a container
- Carefully remove about 100g of cooked fish away from any bones and cut into small pieces
- Remove the caps from inside the Vol-au-Vents with a sharp knife so that you have a deep well in the centre of each one
- Place the Vols-aux-vents on a baking tray or heat proof dish
- Melt the butter in a heavy based saucepan, add the flour, mix together
- Cook over a gentle heat, stirring all the time until lightly golden
- Remove pan from heat and stir in 400ml milk from poaching the fish
- Add a pinch of nutmeg and stir in the flour and butter and return pan to heat
- Increase to medium heat, stirring continuously with a wooden spoon
- Once mixture starts to bubble and thicken, continue cooking for a couple of minutes stirring all the time
- Remove from heat, add salt and fresh ground black pepper to taste
- Preheat oven to 180C degree
- Mix the cooked fish into the sauce
- Spoon the mixture into the Vol-aux-Vents cases until full
- Place the lids over the filled Vol-aux-Vents
- Cover the lids with the grated Comte
- Place in the oven for about 10 minutes until filling is hot
- Turn on the grill to quickly brown the cheese.
Serve straight away with a fresh green salad and a glass of J.Moreau Chablis available from our French Market shop, or order online at www.Frenchmarket.co.za.
Bon Appétit