- Vol-au-vents puff pastry cases 12 pieces
- Grilled octopus 250g
- Grilled squid 250g
- Fresh green peas 300g
- Mayonnaise 40g, mixed with 20g milk
- 2 shallots
- 10 mint leaves
- Extra virgin olive oil 30ml
- Lemon zest of 1/2
- For the green pea cream, boil the peas in salted water for 6 minutes, refresh under running water and place them into a food processor with chopped shallots, mayonnaise mixed with water/milk or soya cream, mint leaves and some sea salt. Reduce to a cream and set aside.
- Fill the Vol-au-vents puff pastry cases with some green pea cream and top each pastry with grilled octopus and squid.
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