Vol-au-vents, those little puff pastry shells which you fill with meat - or in my case fish - in a white sauce are so unbelievably retro that they might even be called vintage and thus, just like that, there is nothing old-fashioned or tacky about them, but they acutally have class. Same as with fashion: last season's couture - no, thank you, vintage couture - yes, please!
When I was a child, we had vol-au-vents quite regularly (I was born in the late seventies I might add) but my now my mother deleted them from her repertoire, I think, much to my father's disappointment. I can't recall ever making them for myself but last week I suddenly had a vision of fish vol-au-vents and there you go.
Fish vol-au-vents (serves 2)
- 4 little puff pastry vol-au-vents
- 300g fish fillets (I used half salmon and half sea bass, shrimps would be nice, too)
- juice of half a lemon
- 1.5 tablespoons butter
- 1.5 tablespoons plain flour
- 1.5 dl light vegetable broth
- 1 dl milk
- 2 tablespoons dry vermouth
- 1 tablespoon dill, chopped
- salt and freshly ground white pepper