VOL-AU-VENTS STUFFED WITH HAKE CREAM WITH SHRIMPS AND DRIED CRANBERRIES

Maridaje:

Ingredientes:

12 mini puff pastry vol-au-vents.

12 prawns.

½ lemon.

300 g Philadelphia type cream cheese.

1 tablespoon of butter.

2 hake fillets.

1 tablespoon finely chopped fresh parsley.

1 finely chopped spring onion.

2 tablespoons of GUAiNOS Orange flavoured Extra Virgin Olive Oil.

Salt and pepper to taste.

3 spoonfuls of GUAiNOS Spicy Bloody Mary Jam.

Preparación:

The cream cheese should be at room temperature. It should be taken out of the fridge in good time.
Cook the shrimps with the lemon. When the water comes to the boil, add the shrimps, wait 1 minute, and remove them. Put them in cold water.
Peel the shrimps, leaving the tails on, remove the black innards from the back, and dry them well with absorbent kitchen paper. Set aside in the fridge.
Place the olive oil flavoured with orange, butter, chives, and parsley in a frying pan over medium-high heat. Fry until the spring onion is transparent.
Add the hake, lower the heat, and let it cook, first on one side and then on the other, always with the pan covered. Uncover and wait for it to cool a little.
When the hake has cooled, crumble it and mix well with the fried spring onion and parsley. We wait for it to cool completely in the fridge.
While the hake is cooling, place the cream cheese at room temperature in a bowl and beat with a fork until smooth. Add the hake stew and mix well. Set aside in the fridge.
Place the vol-au-vents on a baking tray at 90°C or 350°F for a few minutes, just to heat them up and remove the humidity from the environment. Do not use the microwave to prevent them from becoming tough, they should be crispy.
Remove the vol-au-vents from the oven. With the help of a piping bag or a teaspoon, fill them with the hake cream that we have just prepared.
Top each vol-au-vent with a shrimp. Set aside.

Emplatado

In a canapés tray, arrange the vol-au-vents as desired. Next to the shrimp, place a dried cranberry in each of them.
Sprinkle the vol-au-vents and the tray with parsley to add a touch of colour.
Fill our ketchup dispenser or, using a small spoon, place a thick dot of Spicy Bloody Mary Jam on each of the shrimp.