Vol-Au-Vent Bercy

• 2 lbs fish (sheepshead or fish of your choice)
• 14 lemon
• 12 teaspoon red pepper, crushed
• 14 garlic clove, crushed
• 1 bay leaf, crushed
• 1 sprig thyme
• 1 cup crabmeat
• 12 lb mushroom, broiled
• 1 lb shrimp, cooked and peeled
• 2 tablespoons shallots, minced
• 4 tablespoons butter
• 2 tablespoons flour
• 1 cup cream
• 1 cup sherry wine
• 1 large patty shell (vol-au-vent shell)

1. Simmer first 7 ingredients in water to cover, until fish is tender; drain.
2. Cook shallots in butter; add flour and cream gradually, stirring until thickened.
3. Add wine and reheat.
4. Combine with fish mixture and pour into shell.
5. Place in a preheated 450F oven for 3 minutes.

fish, lemon, red pepper, garlic, bay leaf, thyme, crabmeat, mushroom, shrimp, shallots, butter, flour, cream, sherry wine, patty shell

Taken from www.food.com/recipe/vol-au-vent-bercy-286619 (may not work)