Scandal Boggs ┃ Fashion, Beauty & Home

If you’ve been missing the exquisite flavors of the France Pavilion at Epcot’s International Festival of the Arts, we’ve got you covered! Get ready to recreate the magic at home with this unofficial recipe for Vol-au-Vent de Saumon et Epinards.

This dishh is based on the Vol-au-Vent de Saumon et Epinards from the France Pavilion at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

For the Filling:

Ingredients:

• 1 lb fresh salmon fillet, skinless, cut into bite-sized cubes
• 2 cups fresh spinach, chopped
• 1/2 cup Chardonnay wine
• 2 shallots, finely chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• Salt and pepper to taste
• Puff pastry sheets (store-bought or homemade)
• Egg wash (1 beaten egg with a splash of water)

Instructions:

1. Preheat the oven to the temperature specified on the puff pastry package or to 375°F (190°C).
2. Prepare Puff Pastry:
   • If using store-bought puff pastry, follow the package instructions for thawing. If using homemade, roll out the pastry on a floured surface and cut into desired shapes.
3. Bake Puff Pastry:
   • Place the puff pastry on a baking sheet lined with parchment paper. Brush the tops with the egg wash. Bake according to the package instructions or until golden brown and puffed. Set aside.
4. Prepare Filling:
   • In a skillet, melt butter over medium heat. Add chopped shallots and sauté until softened.
   • Add the salmon cubes to the skillet and cook until they are no longer translucent.
   • Pour in the Chardonnay wine and let it simmer for a couple of minutes.
   • Sprinkle flour over the salmon and shallots, stirring to combine. This will help thicken the sauce.
   • Pour in the heavy cream, stirring constantly until the sauce thickens.
   • Add chopped spinach and cook until wilted. Season with salt and pepper to taste.
5. Assemble Vol-au-Vent:
   • Carefully cut the tops off the baked puff pastry, creating a well.
   • Spoon the salmon and spinach mixture into the well.
6. Serve:
   • Serve the Vol-au-Vent de Saumon et Épinards immediately, garnished with fresh herbs if desired.

Note:

• Be cautious not to overcook the salmon, as it will continue cooking in the sauce.

This Vol-au-Vent de Saumon et Épinards is a sophisticated dish with a rich Chardonnay-shallot sauce, tender salmon, and the freshness of spinach, all encased in buttery puff pastry. It’s an elegant option for a special dinner or celebration. Enjoy!