10g Essential Cuisine Fish Stock Mix
800ml Water
1g Fresh thyme
800g Smoked Finnan haddock, un-dyed, skin on
For the curry sauce
20ml Vegetable oil
100g Peeled and finely chopped shallot
60g Essential Cuisine South Indian Seasoning
400ml Coconut cream
Cornflour/water paste to thicken
Salt and freshly ground pepper to taste
24x 8cm Pidy standard vol-au-vent shells
500g Peeled ribbons of rainbow carrots
500g Peeled ribbons of peeled and de-seeded cucumber
70ml Rapeseed oil
30ml Cider vinegar
Essential Cuisine Vegetable Mirepoix Glace, to taste. (approximately 5g-10g)
1. Bring the EC Fish Stock Mix and water to the simmer in a suitable shallow pan with the thyme, place in the fish and barely simmer for 3-4 minutes. Remove fish, cool, de-bone and flake.
2. Heat the oil in a thick bottomed pan, gently fry the shallot until softened. Stir in the cooking liquor from the haddock and reduce by half. Add the EC South Indian Seasoning and coconut together and simmer for 5 minutes, thicken to coating consistency with the cornflour/water paste, season to taste.
3. Whisk the oil, vinegar and EC Vegetable Mirepoix Glace together in a suitable bowl. Mix the carrot and cucumber ribbons into the dressing.
4. Carefully add the flaked haddock to the sauce and warm through, remove the hat from the case and spoon the mix into the Pidy vol-au-vent shells, place the hat back on top. Garnish with the dressed ribbons and serve.