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Curried Smoked Finnan Haddock Vol-Au-Vents
Essential Cuisine

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Curried Smoked Finnan Haddock Vol-Au-Vents

Curried Smoked Finnan Haddock Vol-Au-Vents
PREP TIME: 20 mins
COOKING TIME: 30 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.

Ingredients...

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)

Method...

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.

This recipe features...

Fish Stock Mix

Fish Stock Mix

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