{"id":11554,"date":"2018-05-12T11:05:34","date_gmt":"2018-05-12T09:05:34","guid":{"rendered":"http:\/\/coquinaria.nl\/?p=11554"},"modified":"2019-12-09T20:45:48","modified_gmt":"2019-12-09T19:45:48","slug":"vol-au-vent-with-fish","status":"publish","type":"post","link":"https:\/\/coquinaria.nl\/en\/vol-au-vent-with-fish\/","title":{"rendered":"Vol-au-vent with fish"},"content":{"rendered":"
\n

A pescetarian alternative for rago\u00fbt with meat<\/h2>\n

Recently I have published the recipe for vol-au-vent with rago\u00fbt of chicken meat<\/a>. 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 rago\u00fbt can also be used as stuffing for croquettes, but then more fish needs to be added.
\nHow to make a roux is described extensively\u00a0here<\/a>, below is the short version.
\nFor 4 to 8 persons;\u00a0preparation in advance<\/em>\u00a010 minutes<\/span><\/span>;\u00a0preparation<\/em>\u00a015 minutes<\/span><\/span>.<\/p>\n

\"Rago\u00fbt400 gr fillets of fish (preferably with firm meat)
\nfish fumet (enough to cover the fish, 1 to 2 cups)
\n1\u00bd dl dry white wine
\n150 gr brown shrimp (the small ones)
\n1 shallot
\n40 gr butter
\n40 gr flour
\n1 dl cream
\n1 Tbsp chopped dill
\nnutmeg to taste
\nsalt to taste (when using stock cubes or store-bought fumet, salt will not be necessary)
\nwhite pepper
\n4 pastry shells<\/p>\n

Preparation in advance<\/h3>\n

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 1\u2154 cup) of this liquid.
\nWash the shrimp and check for remaining leggs and pieces of shell.
\nChop the shallot very finely.<\/p>\n

Preparation<\/h3>\n

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.
\nIn this version we use vol-au-vents from the baker or supermarket that only need reheating.<\/p>\n

To serve<\/h3>\n

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.<\/p>\n

Very simple fish rago\u00fbt<\/h3>\n

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.<\/p>\n

Recipe for Vol-au-vent with home-made Rago\u00fbt from fish<\/em><\/span>
\nThis is a meatless version on a classic dish: pastry shells with rago\u00fbt, On this page a pescetarian version, with fish and shrimp.<\/span>
\n\u00a9 Author Christianne Muusers<\/span><\/small><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A pescetarian alternative for rago\u00fbt with meat Recently I have published the recipe for vol-au-vent with rago\u00fbt 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 rago\u00fbt can also be used as stuffing for…<\/p>\n

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