Seafood wellington (chef axel's original recipe)

 
              SEAFOOD WELLINGTON (CHEF AXEL'S ORIGINAL RECIPE)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Lobstertail meat
    8                    Giant prawns
   12       lg           Scallops
    4       c            Quartered mushrooms
    4       oz           Clarified butter
    1 1/2   oz           Cognac
                         -----NANTUA SAUCE-----
    4       oz           Clarified butter
    1       md           Onion
    1       pt           Lobster stock
      1/2   pt           Heavy cream
    1       tb           Flour (heaping measure)
    1       t            Tomato paste
      1/4   ts           Cayenne
    1       d            Tabasco
                         Paprika -- to taste
    1       sm           Lemon wedge
                         Salt and pepper -- to taste
 
   Bake four vol au vents (puff pastry shells).  Either use homemade mille
   feuille or commercial puff pastry dough and follow instructions.  Vol au
   vent should be oval shaped and about 12 x 8 cm (5" x 3") in size.
   SAUCE PREPARATION:  Saute finely-chopped onion in 4 ounces clarified
   butter, add tomato paste, flour, and paprika.  Mix well, add stock,
   stirring until smooth.  Simmer on low heat for 15 minutes.  Add heavy
   cream, seasoning to taste.  Add a dash of cayenne, tabasco and the lemon
   wedge (easy on the spices; Nantua sauce should not be spicy hot).  Let
   simmer for five more minutes.  Retrieve lemon.  Blend sauce in high-spped
   blender until smooth and creamy.
   Heat saute pan on medium to high heat.  Drop in butter, then add in quick
   succession: first lobster meat, then prawns, sauteeing each until rare,
   then add mushrooms.  Flame with cognac, add the scallops and saute for 2-3
   minutes.  Pour in the Nantua sauce, adding the bay shrimp, and bring to a
   short bowl.  Fill in preheated vol au vents and serve with steamed
   vegetables.
  
 
 
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