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Complete menu: Fish soup, Shrimp vol‑au‑vent, Mushroom puff pastries and strawberry‑mascarpone dessert

Recipe by La Cuisine de Lynoucha

A complete meal centered on fish: a seafood soup flavored with fennel, two indulgent starters (shrimp vol‑au‑vent and mushroom puff pastries), a fresh tomato‑mozzarella salad and a light strawberry‑mascarpone dessert. Ideal for an elegant dinner at home.

MediumFrenchServes 4

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Source Video
32m
Prep
1h 45m
Cook
16m
Cleanup
2h 33m
Total

Cost Breakdown

Total cost:$55.90
Per serving:$13.98

Critical Success Points

  • Strain the broth to achieve a clear texture
  • Thicken the soup with cornstarch without forming lumps
  • Do not overcook the shrimp in the vol‑au‑vent
  • Precise baking of the pastries at 180°C to avoid soggy layers

Safety Warnings

  • Handle raw seafood with clean utensils to avoid cross‑contamination
  • Be careful of hot oil splatters when cooking the onions
  • Use gloves or a towel to remove dishes from the hot oven

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