• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

  • Welcome
    • Introduction
    • Contact
    • Coquinaria on Instagram
    • Updates – Most recent
    • RSS Feed
    • Privacy Policy
  • Recipes
    • Historical recipes – Sources
    • Recipes – Origin
    • Recipes – Menu
    • Dutch recipes
    • Ingredients
  • Subjects
    • Dutch recipes
    • Stock, the kitchen spirit
    • Dough – The basics
    • Italian Pasta
    • Asian noodles
    • Knives, use and care
    • Making cheese
    • Eggs are everywhere!
    • Dutch Santa Claus
    • Eggs for Easter
    • The Coquinaria Cats
  • Editions of cookery books
    • Edelike spijse
    • Convolute KANTL Gent 15
      • KANTL Gent 15 vol.1
      • KANTL Gent 15 vol.2
  • Lent
  • Dutch

Vol-au-vent with fish

A pescetarian alternative for ragoût with meat

Recently I have published the recipe for vol-au-vent with ragoût 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 ragoût can also be used as stuffing for croquettes, but then more fish needs to be added.
How to make a roux is described extensively here, below is the short version.
For 4 to 8 persons; preparation in advance 10 minutes; preparation 15 minutes.

Ragoût of fish with shrimp400 gr fillets of fish (preferably with firm meat)
fish fumet (enough to cover the fish, 1 to 2 cups)
1½ dl dry white wine
150 gr brown shrimp (the small ones)
1 shallot
40 gr butter
40 gr flour
1 dl cream
1 Tbsp chopped dill
nutmeg to taste
salt to taste (when using stock cubes or store-bought fumet, salt will not be necessary)
white pepper
4 pastry shells

Preparation in advance

Pour white wine in a pan, put in the fillets and add enough fish fumet to just cover the fish. Heat the fish to a little below boiling point and poach the fillets until just done (about five to eight minutes). Take the fish out of the pan and strain the liquid. Save 4 decilitres (about 1⅔ cup) of this liquid.
Wash the shrimp and check for remaining leggs and pieces of shell.
Chop the shallot very finely.

Preparation

Melt the butter in a pan with a thick bottom. The butter must not turn brown. Add the chopped shallot and let it sweat until transparent. Add the flour. Stir well with a wooden spoon. Add a small splash of the reserved liquid, stir until it has been completely absorbed. First it forms a kind of dough, but as more stock is added, it will become a sauce. Add the pieces of fish, shrimp and dill, and finish with adding pepper, nutmeg and salt to taste. Add the cream just before serving. Stir well, and keep on the fire for a few minutes longer.
In this version we use vol-au-vents from the baker or supermarket that only need reheating.

To serve

Put the preheated vol-au-vents on preheated plates, and scoop the ragout in the vol-au-vents. Let it overflow. Serve at once, because ragout cools quickly.

Very simple fish ragoût

The picture above shows a very simple version of the recipe. I used frozen shrimp and codfish. These were poached in water with salt. Then I prepared a roux from 40 gram butter, 40 gam flour and a half litre carton milk. Fish, shrimp and dill were added with some white pepper. Served with cooked stalk celery and boiled white rice.

Recipe for Vol-au-vent with home-made Ragoût from fish
This is a meatless version on a classic dish: pastry shells with ragoût, On this page a pescetarian version, with fish and shrimp.
© Author Christianne Muusers

Filed Under: Modern, Netherlands, Lucheon dish, First course, With fish (pescetarian) Tagged With: christmas, dill, shrimp, fish Gepubliceerd op 12 May 2018Laatste wijziging 9 December 2019

Previous Post: « Anchovy sauce
Next Post: Basic Recipe – Making Almond Milk »

Primary Sidebar

The latest historical recipe

The latest historical recipe

Cherry custard

The latest modern recipe

The latest modern recipe

Nostalgic summer salad

Het excellente kookboek

ISBN 9789056156497, € 29,95

If you appreciate Coquinaria …

Coquinaria is not a commercial website, all information and recipes are free. If you appreciate this, it would be great if you show this by making a small donation!

Categorieën

  • Technique (50)
  • PERIOD (215)
    • Prehistory (1)
    • Roman (14)
    • Middle Ages (56)
    • 16th century (30)
    • 17th century (26)
    • 18th century (24)
    • 19th century (33)
    • 20th century (14)
    • Traditional (32)
    • Modern (22)
  • ORIGIN (198)
    • Canada (1)
    • Belgium (9)
    • Arabian (7)
    • China (6)
    • England (27)
    • France (36)
    • Germany (10)
    • Indonesia (1)
    • Italy (31)
    • Japan (4)
    • Mauritius (2)
    • Netherlands (72)
    • Russia (5)
    • Spain (2)
    • Sweden (1)
    • United States (4)
  • MENU (214)
    • Lucheon dish (21)
    • Breakfast or brunch (1)
    • Snack (21)
    • Savoury pastry (14)
    • Pasta (11)
    • First course (48)
    • Soup (35)
    • Main dish (39)
    • Side dish (47)
    • Casserole (7)
    • Dessert (24)
    • Sweet pastry (28)
    • Beverage (10)
    • Condiment (10)
  • DIET (157)
    • With meat (70)
    • Meat nor fish (vegetarian) (65)
    • With fish (pescetarian) (36)

Onderwerpen

almond amandelen anchovy anise apple apricot asparagus aubergine barbecue barley basil bayleaf beef beer beet greens beets belgian endives bell pepper blackberries bread broad beans broccoli buckwheat bulb butter buttermilk cabbage capers carrot casserole celeriac celery cheese chestnut chicken chilli pepper chives chopped meat christmas cilantro cinnamon cloves cocoa cod coffee coriander cranberry crayfish cream cucumber cumin currants curry date deep-frying dill dough easter egg eggplant endives fennel fish flour fruit game garden peas garlic gedroogde pruim ginger goose gooseberry grape groats heat wave herring honey horseradish ice cream kale kastanje knoflook lamb meat lamsvlees lard leek lemon lemongrass lent lettuce lime lobster lovage mackerel mallard marrow mayonnaise medlar meloen milk mint mushrooms mussels mustard onion orange orange flower water parsley parsnip partridge pasta peacock pear peas pike pineapple pistacchio plums pomegranate pork potato prune pudding purslane quail quince rabbit raisin raisins red cabbage red wine rhubarb rice rose water rozijnen rue rutabaga rye saffron sage salad salmon salsify salt sardine sauce sauerkraut sausage scallions seaweed sherry shrimp sinterklaas smoked pork smoked sausage smoking sorrel sourdough spinach stalk celery strawberries sugar sweetbread sylvester tamarind tarragon tea thyme tomato tuna vanilla veal vegetables verjuice vinegar walnut wheat white wine wijnruit wine winter dishes witte wijn yoghurt

RSS RSS feed

  • Spaanse eieren (Huevos alla Flamenca) 23 December 2020
  • Gepekelde ansjovis 19 December 2020
  • Barokke bloemkool uit Italië 13 December 2020
  • onion bhaji 16 October 2020
  • Gerstepap voor zieken 11 October 2020

© Copyright 2002–2021 Christianne Muusers - Coquinaria