Morecambe bay shrimps and sauce gribiche vol-au-vents
By: Ed Baines From: Good Food Bites
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Morecambe bay shrimps and sauce gribiche vol-au-vents
- Prep time:
- 20 mins
- Cook time:
- Serves:
- 8
A traditional British seafood combines with a rich French sauce to tasty effect in Ed Baines' inventive vol-au-vent recipe
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Ingredients
- 100 g brown shrimps, from Morecambe Bay, cooked
- 8 vol-au-vent cases, baked
For the sauce Gribiche:
Method
1. First make the sauce Gribiche. In a bowl, mash the hard-boiled egg yolks into a paste.2. Mix in the mustard, then slowly drizzle in the olive oil, whisking constantly as you do so, until the mixture thickens. Stir in the red wine vinegar.
3. Finely chop the egg whites and the cornichons. Add them to the sauce, then mix in the parsley and season with salt and freshly ground pepper.
4. Mix together the shrimps and sauce gribiche. Place the mixture in the vol-au-vent cases and top each one with 2-3 capers. Serve.
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