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Fish, Classics and bistro fare

Seafood and rice vol-au-vent

Seafood and rice vol-au-vent is a dish of golden pastry shells filled with fish, shrimp and mussels in a creamy white wine sauce, served with rice. It serves 4, takes 45 minutes, is rated medium difficulty, and costs €3.80 per serving. The key to success is a sauce that coats the spoon and seafood that's warmed through gently, never boiled.

Tonight, golden vol-au-vent shells filled with shrimp, mussels and fish in a creamy sauce, served with rice.

Seafood and rice vol-au-vent
Total time
45 min
Difficulty
Medium
Cost per person
€3.80
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This dish pairs the crunch of golden vol-au-vent shells with a creamy sauce that coats fish, shrimp and mussels. The white wine adds a touch of acidity that balances the richness of the cream, and the rice soaks up the sauce that spills out of the shells. It's a generous dish that feels like a special occasion without the fuss of one.

It's a great choice for a Sunday dinner or a meal with other adults, when you want something different from your usual weeknight rotation. Mon Chou suggests it for the cooler months, when comforting shared dishes hit the spot. It takes a bit of attention when cooking the seafood, but nothing complicated.

The ingredients

4 people

Frozen foods

  • Vol-au-vent shells 4

Fish counter

  • Haddock or whiting fillet 300 g
  • Cooked peeled shrimp 200 g
  • Shelled mussels 200 g

Dairy

  • Heavy cream 25 cl
  • Butter 30 g

Pantry

  • Flouroften in the pantry 30 g
  • Dry white wineoften in the pantry 10 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Parsley 1 bunch

Allergens Gluten, Lactose, Shellfish, Mollusks, Fish

The step by step recipe

  1. Bake the vol-au-vent shells at 180 °C following the package instructions while you make the filling. 15 min

    Keep the lids aside, you'll set them on top of the shells at the very end.

  2. Poach the cubed fish in the white wine over low heat. 5 min

    Drain and keep the liquid, it becomes the base of the sauce.

  3. Melt the butter, stir in the flour, then whisk in the fish cooking liquid and the cream. 8 min

    Whisk until the sauce coats the back of a spoon.

  4. Add the fish, shrimp and mussels to the sauce, warm through gently, season with salt and pepper.

    Don't let it boil, the seafood would turn rubbery.

  5. Cook the rice, fill the vol-au-vent shells with the mixture and serve with the rice and chopped parsley. 11 min

    Fill them generously and let a bit of sauce spill over, that's the point.

Our tips to get it right

  • Make the sauce before baking the vol-au-vent shells if you prefer, it reheats well over low heat while you wait on the shells.
  • Drain the mussels and shrimp well before adding them to the sauce, otherwise it turns too watery.
  • If the sauce thickens too much while it waits, loosen it with a splash of milk or reserved cooking liquid.

The variations

  • Swap the haddock or whiting for salmon for a more colorful sauce and a stronger flavor.
  • For a version without vol-au-vent shells, serve the filling straight over the rice in generous bowls.
  • For kids, skip the mussels and keep just the fish and shrimp, which have a milder flavor.

What to serve it with

  • A green salad with vinaigrette
  • A dry white wine
  • Bread for mopping up sauce

Storage

The filling keeps for 2 days in the fridge in a sealed container, stored separately from the vol-au-vent shells. It freezes well for up to a month, but the shells don't. Reheat the sauce gently over low heat, stirring, without letting it boil.

Questions about this dish

Can I use something other than vol-au-vent shells?

Yes, you can serve the filling straight over rice without a shell, or in ramekins with a slice of toasted bread. The flavor stays the same, only the crunch changes.

Do I need to thaw the seafood first?

Yes, thaw the shrimp and mussels in the fridge overnight or under cold running water. Drain them well before adding to the sauce to avoid extra water.

Can I make the sauce ahead of time?

Yes, make the sauce with the seafood up to a day ahead and store it in the fridge. Reheat it gently without boiling before filling freshly baked vol-au-vent shells.

What white wine works best in the sauce?

A simple dry white wine works well, like muscadet or sauvignon blanc. Avoid sweeter wines, they would throw off the balance of the sauce.

How long does it take to make a seafood and rice vol-au-vent?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a seafood and rice vol-au-vent?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a seafood and rice vol-au-vent cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, shellfish, mollusks, fish. Always check the labels of the products you buy.

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