Use vol-au-vent either fresh or frozen (just thaw and serve). For the fish cream, season fish fillets with salt and lemon juice, then cook in a little water. Drain. Prepare a white sauce by whisking together butter, wheat flour, and milk (2 tablespoons of flour per cup of milk). Season with curry powder. Blend this mixture in a blender with cooked fish. Check the seasoning, add well-drained canned mushrooms, and fill the vol-au-vents.
Use vol-au-vent either fresh or frozen (just thaw and serve). For the fish cream, season fish fillets with salt and lemon juice, then cook in a little water. Drain. Prepare a white sauce by whisking together butter, wheat flour, and milk (2 tablespoons of flour per cup of milk). Season with curry powder. Blend this mixture in a blender with cooked fish. Check the seasoning, add well-drained canned mushrooms, and fill the vol-au-vents.
