Vol Au Vonts With Prawn And Broccoli Sauce - cooking recipe

Ingredients

1 lb broccoli, cut into small florets
4 large frozen puff pastry vol-au-vonts (ready to cook)
2 tbsp butter
1 None onion, peeled and finely chopped
3 1/2 tbsp all-purpose flour
1 cup fish or vegetable stock
1 cup milk
1 tsp lemon juice
1/3 lb large prawns, cooked and peeled
1/4 lb smoked salmon, cut into strips
None None lemon slices and fresh dill sprigs, to garnish

Preparation

Preheat the oven to 425\u00b0F. Steam the broccoli florets for 5 mins until just tender. Rinse under cold water. Set aside. Place the vol-au-vonts on a baking tray lined with parchment paper and bake for 13 to 15 mins or until risen, crisp and golden.
Meanwhile, heat the butter in a pan and saute the onion over medium heat for 5 mins. Stir in the flour and cook for 1 min then gradually whisk in the stock and milk. Bring to a boil and cook, whisking, until the sauce has thickened. Add the lemon juice and season to taste. Add the broccoli, prawns and salmon to the sauce and simmer gently until the heated through. Fill the vol-au-vonts with some of the sauce (serve the rest on the side) and serve garnished with lemon slices and dill sprigs.