Complete menu: Fish soup, Shrimp vol‑au‑vent, Mushroom puff pastries and strawberry‑mascarpone dessert
Recipe by La Cuisine de Lynoucha
A complete meal centered on fish: a seafood soup flavored with fennel, two indulgent starters (shrimp vol‑au‑vent and mushroom puff pastries), a fresh tomato‑mozzarella salad and a light strawberry‑mascarpone dessert. Ideal for an elegant dinner at home.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
32m
Prep
1h 45m
Cook
16m
Cleanup
2h 33m
Total
Cost Breakdown
Total cost:$55.90
Per serving:$13.98
Critical Success Points
- • Strain the broth to achieve a clear texture
- • Thicken the soup with cornstarch without forming lumps
- • Do not overcook the shrimp in the vol‑au‑vent
- • Precise baking of the pastries at 180°C to avoid soggy layers
Safety Warnings
- • Handle raw seafood with clean utensils to avoid cross‑contamination
- • Be careful of hot oil splatters when cooking the onions
- • Use gloves or a towel to remove dishes from the hot oven
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