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
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.