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Cod And Mushroom Vol-au-Vents

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Ingredients

180g/6 oz smoked cod
30g/1 oz/2 tablespoons butter
60g/2 oz mushrooms, finely sliced
30g/1 oz/2 tablespoons flour
140ml/¼ pint/½ cup milk
5ml/1 teaspoon chopped savory
10ml/2 teaspoons chopped chives
18 vol-au-vent cases/patty shells, cooked

Details

Makes: 18


Method

Put the fish in a shallow dish, cover and cook on HIGH for 2 minutes and set aside. Put the butter in a small bowl with the mushrooms, cover and cook on HIGH for 1 minute until the mushrooms are soft. Gently stir in the flour and add the milk and the herbs. Cook on HIGH for 2-3 minutes until thickened, stirring frequently.


Flake the fish into the sauce, divide the mixture between the pastry cases and arrange 6 at a time in a circle on paper towels. Cook on HIGH for 30 seconds-1 minute to reheat. Repeat with remaining vol-au-vents. 

Preparation time: 10 minutes
Microwave cooking time: 6-9 minutes

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