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Seafood Soup and Seafood Puff Pastries
A velvety seafood soup, prepared with a rich homemade broth, served with two savory pastries: cream‑and‑parsley filled vol‑au‑vents, and crispy spring rolls with vermicelli and soy sauce.
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Critical Success Points
- • Make the broth with shrimp shells for depth of flavor.
- • Strain the broth and blend the vegetables without the fibrous parts.
- • Prepare the roux without letting it color to obtain a creamy sauce.
- • Fry the spring rolls at the proper temperature to avoid oil absorption.
Safety Warnings
- • Handle the very hot oil with care to avoid burns.
- • Cook the seafood until opaque to eliminate any risk of contamination.
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