OK, this does not look spectacular but it is ideal for a dinner party because you stick in in a 200°C oven the moment you serve the starters and it will be ready to serve 20 mins later.
Peel and slice 200g carrots (orange, yellow and purple). Peel 1/2 parsnip and cut into small cubes. Cook them for 4-5 mins (the purple carrot separately)
Season 2 filets of brill and pan fry for 2 mins per side. Remove from the pan and cut in small pieces. Put a clove of garlic in the press and fry with the cooked veggies for about 2 mins.
Melt 20g butter in another pan on a low heat and add 20 g flour. Cook well for 2-3 mins, the slowly slowly add 350 ml milk and keep stirring. Add 1 heaped tsp Dyon mustard. Taste and season with pepper and salt, then add the vegetables and the pieces of fish.
Divide the ragout over 2 individual ovenproof dishes and add a tbsp of finely cut herbs (dill, parsley, chives)
Cover with puffed pastry and brush with a beaten egg.
(Recipe Nederlands Visbureau)
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