In a saucepan, melt the butter. Add the flour and cook for 1 minute while stirring. Gradually add the milk and bring to a boil, stirring constantly. Season with nutmeg, salt and pepper. Remove from the heat.
Salmon, Shrimp, and Lemon Sauce
In a skillet, sauté the shrimp over high heat in half the oil until they change color. Season with salt and pepper. Set aside.
In the same skillet, soften the vegetables over medium heat in the remaining oil for about 5 minutes. Season with salt and pepper.
Add the vegetables, shrimp, salmon, broccoli, lemon zest and paprika to the bechamel sauce. Stir gently and season to taste. Keep warm.
Preheat the oven to 200 °C (400 °F).
Butter one side of each bread slice and place in muffin cups, pressing lightly to give them the shape of a small cup. Bake until golden brown, about 10 minutes.
Place a vol-au-vent on each plate and top with the sauce. Garnish with fresh herbs, to taste.
The Salmon, Shrimp, and Lemon Sauce can do double duty: it is also delicious over pasta.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.