Deniz Meyveleri Vol-au-vent

Vol-au-vent des fruits de mer is an inexpensive and easy to prepare New Caledonian dish. The vol-au-vent is filled with seafood and coated with a sauce. Shrimps and scallops are typically used as garnishes, while cream, garlic, and champagne or white wine are preferred for the sauce. This dish is perfect for parties as it can be served as a starter or as a main dish that is often accompanied by rice.