Sea Vol-au-vent

Preparation:

Preparation: Keep the vol-au-vent warm. Prepare the court bouillon with two liters of cold water, the white wine, a bay leaf, a clove of garlic, a clove, a sprig of parsley, a stick of celery, the sliced onion and the carrot in washers. Let it boil for a quarter of an hour. Salt, pepper and dip the hake. Cook for at least 20 minutes, switch off and let the broth cool. Wash and clean the prawns. Sauté them for 2 minutes in a pan with the butter. Sprinkle them with sherry and let it evaporate. Add salt and pepper, remove from the heat, keep them warm. Drain the hake and pass it to the mill. Add the crumb soaked in milk and squeezed, mix the mixture with the egg. Salt, pepper. Form the mixture into small balls, flour them lightly, shake off the excess. Strain the cooking broth from the fish, put it back on the heat and when it comes to a boil, boil the meatballs. Remove them as they come to the surface. Drain them, dry them on absorbent kitchen paper and put them in the vol-au-vent. Spread the prawns on top. Finally, pour the hot béchamel over everything, which must be a little fluid. Accompanying wines: Collio Bianco DOC, Colli Bolognesi Sauvignon DOC, Ischia Biancolella DOC.