Bones are used for good meat stock, fish bones for fish stock, and to make crustacean stock, you use the carapaces, shells, claws and head of lobster, crayfish or shrimp. So, don’t you throw these away! There are some links in the recipe to theĀ tips & tricks of broth makingĀ with descriptions of how to strain,…
shrimp
Vol-au-vent with fish
A pescetarian alternative for ragoĆ»t with meat Recently I have published the recipe for vol-au-vent with ragoĆ»t of chicken meat. That once was a classic Dutch first course for Christmas dinner. Here is an alternative for people who do not eat meat, but do eat fish. This ragoĆ»t can also be used as stuffing for…