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Vol-au-vent with Sorrel and Mixed Baby Greens Salad
A festive and refined starter, perfect to elevate your Christmas table.
Ingredients - for 4 people
Vol-au-vent:
- 100 g button mushrooms
- 200 g chicken breast
- 400 ml cream
- 100 ml white wine
- 2 shallots
- 50 g curly parsley
- 10 g red sorrel
- 10 ml olive oil
- 4 puff pastry shells (400 g puff pastry)
- Fine salt
- Ground black pepper
Mixed baby greens:
- 20 g baby Batavia lettuce
- 20 g baby oak leaf lettuce
- 20 g rocket (arugula)
- 20 g baby kale
Vinaigrette for mixed greens:
- 25 g lovage
- 25 ml white wine vinegar
- 40 ml olive oil
- 10 g mustard
- Fine salt
- Ground black pepper
Preparation
Vol-au-vent:
- Prepare a mushroom duxelles (finely chopped mushrooms cooked with aromatics) by chopping the parsley and cutting the mushrooms into brunoise (small dice).
- Remove sinews and cut the chicken breasts into mirepoix (even-sized dice).
- Infuse the cream with red sorrel.
- Finely chop the shallots.
- In a pan, sauté the shallots, mushroom duxelles, and chicken in olive oil.
- Once browned over high heat, deglaze with white wine.
- Add the cream to the mixture.
- Season with salt and pepper.
- Warm the puff pastry shells in the oven for 5 minutes at 170°C (or bake the shells for 25 minutes at 170°C if uncooked).
Mixed baby greens:
- Prepare the vinaigrette by finely chopping the lovage.
- In a bowl, mix the mustard, vinegar, and lovage, then emulsify with olive oil.
- Season with salt and pepper.
- Toss the baby greens in a salad bowl and add the vinaigrette.
- Serve the mixed greens alongside the vol-au-vent
