Other Recipes

White’s Blue Grenadier Vol-au-vents


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

White’s Blue Grenadier Vol-au-vents

Place butter in pan.

Fry onion, carrot, celery & mustard until softened.

Add fish stock cook for about 5 minutes then add milk and corn flour.

Once blue grenadier is poached separate into flakes and mix with ingredients in the pan, place in vol-au-vents bake for about 10 minutes or until hot.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.