Vol-au-vent with fish

Peel the carrot, cut into slices, then into strips and then into pieces.

Wash the leek, cut in half and then into fine strips.

Cut the celery into fine strips and then into small pieces.

Bring a pot of salted water to a boil, add the vegetables, cook briefly (about 1 minute). Drain the vegetables.

Melt the butter in a large pot, add the flour as soon as it starts to foam. Stir well and let it cook for 2-3 minutes.

Deglaze with half of the lobster stock, stir well until a smooth, thick consistency is achieved, add the rest of the stock and pour in the cream.

Season with pepper and salt, add tomato paste and cayenne pepper, stir in the cognac and let it simmer briefly. Add the vegetables.

This can be fully prepared in advance; add the fish just before serving.

Cut the scallops in half and the fish into cubes of 2-3 cm. Add these just before serving and let them cook briefly (1 minute). Turn off the heat and fill the puff pastry cases.

Distribute the shrimp over them, place the lid on the pastries and serve with watercress or flat-leaf parsley and Duchesse potatoes.