Shrimp and sole vol-au-vent

Peel 500g brown shrimps. Roughly hack 2 shallots, Sweat them, with the heads and peel from the shrimps in a glug of olive oil.

Fillet 2 small soles

Pre-heat the oven to 180°C

Transfer the shallot and shrimp mix to a large pan, add the bones and heads of the soles and 700 ml water, a big peeled and hacked carrot and celery stick.

Softly boil for 15 mins. Cool a bit, then blend (1/4 at the time) into a pulp.

Put the pulp trough a sieve and press well with a spoon to get all the delicious liquid out

Poach the strips of sole in the stock, take out and keep warm

< Put 2 store bought puff pastry shells in the hot oven for 7 mins

Melt 30g butter in a sauce pan add 30g flour, stir well and softly cook for a minute or two.

Then laddle in 350 ml shrimp stock, bit by bit and stirring all the time, to create a nice thick ragoût.

Add 150g shrimps, the strips of sole and the juice of 1/2 lime.

Serve a shown, with some chervil on top. Freeze the rest of the stock

(Here Peter Goossens' original recipe in Flemish)

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