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‘Don’t get saucy with me, Béarnaise’

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The hubby is heading off-island tomorrow to visit his family in Atlanta!  I wasn’t invited.

Okay, I was. But Clark Kent knew full well I wouldn’t be able to go.  Payback for my Girlie trip to NYC, me thinks. (Clark: She went on a trip to NY?)

Since its his last night to have dinner with me before his holiday, I thought I’d be extra nice and serve him shrimp.  He’s a shrimp fiend.  This recipe comes from the Guy Harvey Island Grill in central George Town. You may have heard of Guy Harvey.  He’s a big deal in the art world and a local celebrity.  Clark and I started our marriage 4-1/2 years ago with dinner at Guy Harvey’s, post-elope and if I remember correctly, CK had the shrimp that night too.

Seafood ‘Vol Au Vent’ by Chef Bruno Deluche of Guy Harvey Island Grill, from What’s Hot Magazine adapted by Parsley Sage
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You will need:
1 white fish filet (used Mahi Mahi)
1/2 pound cooked shrimp
Seafood stock
1/2 cup white wine
Thawed puffed pastry

For the Lobster Sauce:
1/2 a stick of butter
4 spring onions, chopped
1 clove garlic, minced
1 small can of tomato paste
1 cup cream
3/4 cup white wine
6 oz white wine
pinch of cayenne pepper
2 tsp lobster base

For the Bearnaise sauce:
1 tsp shallots
1 tsp tarragon
3 tsp white wine
1/2 cup butter clarified
2 egg yolks
2 tsp lemon juice
pinch of salt and cayenne pepper

  • Make your sauces (see the links above)
  • Poach the fish & shrimps with the seafood stock and white wine.  To do this, place your fish in the saucepan and just cover with the wine and stock.  Let simmer for about 10 minutes, being careful not to let it boil.  I ended up having to add more liquid cause my Mahi-Mahi puffed up.
  • Add the shrimps in the last minute, just to give them some flavor
  • Drain and set aside
  • Mix your Lobster and your Bearnaise sauces in a pan and add your seafood.
  • Fill your puff pastry with the seafood and bake as directed
Serves four.
Sorry for the crappy recipe, guys.  Chef Bruno didn’t give me much to work with so I was pretty much winging it the whole time.  You’ll have much better luck than me I’m sure.  And even if it looked a little dodgy, it tasted fantastic.
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35 Comments

  1. Well, this beats shrimp and/or lobster Newburg all to pieces! A perfect appeasement dish. 🙂
    “Hi” from The Culinary Lens “Thinker” party!

  2. Enough info to make it my own. I love the components. Now that NYC trip looked like it was a blast.

  3. What a great way to use puff pastry. It looks delish.

  4. Wow this is beautiful and looks delicious too! I love flaky pastry pies!

  5. This looks so freakin good. Your hubby is lucky you cooked for him! 🙂

  6. You are nice! That would make me want to stay put instead of leaving you for Atlanta. Yay for eloping. I never regret not having a big wedding.

  7. omygoodness! This looks absolutely amazing!

  8. I looooove vol au vents! I have about a bazillion recipes in my vintage collection, but I doubt non are as delicious or well-seasoned as this one – the 60s were more about cream than cayenne. Mmm. Puff pastry…Hope CK enjoys his trip to GA!

  9. Your recipe made me really happy and sad at the same time. It's the perfect type of seafood I love to enjoy, served in a puff… I just can't believe how much work it is to make. Maybe one day…

  10. This sounds wonderful! The flaky puff pastry with the shrimp and the sauce! Great job!

  11. Oh, I could just eat those luscious pastry cups on their own! Fabulous recipe! Enjoy your quiet weekend 🙂

  12. If that's winging it…you'll be married until your old age with Hubby asking for more. You did a fabulous creation ;o)

    Ciao for now and flavourful wishes,
    Claudia

  13. I love the milestones by which you mark your marriage! I don't know how CK can bear to leave the island because he ain't going to get food like this in Atlanta!

  14. It looks amazing, those puffs are exquisite! And the sauce recipe seems great!!! Hope he has a good trip and you enjoy your free time!

  15. WOW! you sure know how to thrill a guy; what a tasty lovely recipe; love it.
    Rita

  16. I, too, am a shrimp fiend, and this looks incredible. I hope your hubby has a nice trip!!

  17. What do you mean “it looked a little dodgy”?!? It looks great! Love how the puff pastry puffed up!

  18. Your hubby is a lucky guy! This is one really dish last dinner!! That sauce is to die for!!

  19. Oh my, those look delish. I could eat about 8. so sweet of you to recreate your post-elopement dinner! Buzzed.

  20. You must really love your husband… this dish is AMAZING! 😀 LOL! I could just eat the sauce! Buzz!

  21. Tasty little bite! I love puff pastry is a very versatile pastry to have on hand and your gorgeous recipe looks perfect!

    Have a great day,

    Aldy.

  22. this is amazing! the whole thing looks perfect…dont even get me started on the lobster sauce! you must have been in heaven when you are this!

  23. An elevated and elegant looking seafood pie!

  24. This is lovely and I am sure my hubby will drool over it if I make for him. Your puff looks so impressive and I am beginning to like using the ready-made puff pastries then spending time making it.

  25. Whoa, you must love him a lot!! The sauce is excellent!

  26. I love savoury seafood pastries! Your sauce looks really tasty too.

  27. You call THAT dodgy???? AHHHHH! It looks perfect to me! And soooo inviting, I love that lobster sauce!!!!

  28. yumyum

  29. Mmm, lol. Take it easy with that title there, you got me all excited, he he. Love this puff pastry filled with goodness, sounds like my kind of luxury.
    -Gina-

  30. looks awesome to me, nice to have his and her trips I need more but I am the mummy

  31. Puff pastry filled with seafood?! WOW! I've never had anything like that… me loves it! 🙂

  32. I think this was a first class sendoff!

    Best,
    Bonnie

  33. Yum! These look fantastic!

  34. Ooo I love this! The sauce you made sounds fantastic, I must try this!

  35. This is one of the best puff pastry recipes I have come across! Loved the sauces…your pastry looks perfect! Parsley Sage, I am definitely going to try this recipe out…saving this. Thanks for sharing this amazing recipe.

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