Bouchées with Seafood

Duration: Just under an hour

Preparation You'll need: A medium pan Several small bowls
Ingredients (for 2 persons) 2 Bouchées, basically the same as Vol-au-Vent, only smaller. 4 scallops (preferably with the roe) 2 large shrimps (if with shells, remove them) it also goes well with crayfish 80 g cep 1 small shallot 7-8 g flour 7-8 g butter for the flour, plus 3x 1 Tbsp. butter for frying 60 ml poultry stock 30 ml white wine 100 ml cream 1 EL Cognac 2 EL lemon juice Some salt and pepper
First Preparations Check that there is white wine in the fridge! Remove the shrimps from the shell if necessary and gut them. Finely chop the shallot. Cut the porcini mushrooms into thin, not too large slices (they should fit into the small bouchées). Measure out 7-8 g flour and butter.
The Scallops Melt 1 Tbsp butter in medium frying pan and gently sauté Jacobs mussels until no longer translucent - but they should not be browned either. Remove the mussels from the pan and cut into quarters; place in a small bowl. Pour the butter sauce completely (this works well with a silicone spoon) into a medium bowl.
The Shrimps Melt 1 Tbsp butter again in the pan and fry the shrimps on both sides until a little brown. . Remove from the pan again and cut into quarters; place in a new small bowl. Put the butter sauce back into the middle bowl completely.
The Cep Melt 1 Tbsp. butter again in the pan and sauté the shallot until translucent. Add the mushroom pieces and simmer for 5 minutes, stirring again and again. Salt and pepper, put everything in a new small bowl on the side. Wipe the pan clean.
The Sauce Melt 7-8 g butter over a good medium heat. Then add 7-8 g butter. Simmer this roux for 2 minutes. Now add 60 ml chicken stock and 30 ml white wine and reduce by half. Then add the collected butter sauce and 100 ml cream, simmer for a further 2 minutes. (Almost last:) Season with salt and pepper. If you are only continuing the next day, put that in a bowl as well (see next section).
Up to here, you can do it all the day before. ChezTeddy Tip: If you make the bouchées as an entrée for a larger meal, you can make it all the day before, then you have more time for the main course on the actual day. Just cover all the bowls airtight with cling film now and put them in the fridge).
Last steps Either continue here straight away, after the sauce, or start again now, on the second day. Bake the 2 bouchées according to the instructions (in our case, that was 200 degrees and 3 minutes). Meanwhile: In the middle pan, now bring everything together: The prepared sauce, plus now 1 Tbsp cognac, 2 Tbsp lemon juice, plus shrimp, scallops, mushrooms. Simmer everything for 3 (if cold from the fridge: 5) minutes and then season one last time. Using a tablespoon, carefully spoon the ingredients into the bouchées. Place any leftovers and sauce around them on the plates and serve warm.