Vol-au-vents with cod liver
Total time 30 m.
Preparation 20 m.
Preparation 20 m.
Easy
Number of servings
9
Ingredients
Yeast-free puff pastry
300
g
Cod liver
100
g
Processed cheese
100
g
Fresh cucumber
100
g
Salt
to taste
Ground black pepper
to taste
Nutritional value
One serving (~ 67 g)
Proteins 4,61 g
Fats 16 g
Carbohydrates 13 g
Calorie content 213 kcal
Cooking steps
1
Roll out the dough into a layer 5 mm thick and cut out circles using a suitable glass or shot glass. Cut out the centers of half the circles.
Roll out the dough into a layer 5 mm thick and cut out circles using a suitable glass or shot glass. Cut out the centers of half the circles.
2
We stack the blanks one on top of the other and place them on a baking sheet covered with parchment. Lubricate with yolk.
We stack the blanks one on top of the other and place them on a baking sheet covered with parchment. Lubricate with yolk.
3
Prick the center of each vol-au-vent with a fork or toothpick.
Prick the center of each vol-au-vent with a fork or toothpick.
4
Bake in an oven preheated to 200°C for about 10-15 minutes. Cool the finished vol-au-vents well.
Bake in an oven preheated to 200°C for about 10-15 minutes. Cool the finished vol-au-vents well.
5
To make the filling, place the cod liver in a bowl and mash with a fork.
To make the filling, place the cod liver in a bowl and mash with a fork.
6
Combine cod liver with finely grated melted cheese.
Combine cod liver with finely grated melted cheese.
7
Add salt, pepper and mix thoroughly.
Add salt, pepper and mix thoroughly.
8
In the cooled vol-au-vents, very carefully press through the swollen center. Fill with filling.
Cut fresh cucumber into half circles. Decorate the vol-au-vents with cod liver with cucumber slices. Serve immediately.
Bon appetit!
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