White’s Blue Grenadier Vol-au-vents

Serves 4


500 Grams Blue Grenadier (poached)
1 Cup Milk
1/2 Cup Carrot sliced
1/2 Cup Celery sliced
2 Shallots chopped finely
1 Tbsp Butter
1 Tbsp Mustard
1/2 Cup Fish Stock
Vol – Au – Vent Cases


Place butter in pan. Fry onion, carrot, celery & mustard until
softened. Add fish stock cook for about 5 minutes then add milk
and cornflour. Once blue grenadier is poached seperate into
flakes and mix with ingredients in the pan, place in vol-au-vents
bake for about 10 minutes or until hot.