Vol-Au-Vent Bercy

Ingredients

• 2 lbs fish (sheepshead or fish of your choice)
• 1/4 lemon
• 1/2 teaspoon red pepper, crushed
• 1/4 garlic clove, crushed
• 1 bay leaf, crushed
• 1 sprig thyme
• 1 cup crabmeat
• 1/2 lb mushroom, broiled
• 1 lb shrimp, cooked and peeled
• 2 tablespoons shallots, minced
• 4 tablespoons butter
• 2 tablespoons flour
• 1 cup cream
• 1 cup sherry wine
• 1 large patty shell (vol-au-vent shell)

Directions

1. 1

   Simmer first 7 ingredients in water to cover, until fish is tender; drain.

2. 2

   Cook shallots in butter; add flour and cream gradually, stirring until thickened.

3. 3

   Add wine and reheat.

4. 4

   Combine with fish mixture and pour into shell.

5. 5

   Place in a preheated 450F oven for 3 minutes.