Dutch pasteitje met Garnalenragout (Dutch puff pastry with shrimp gravy)
Making shrimp gravy (Garnalenragout) yourself sounds more difficult than it is. This ragout is ready within 15 minutes, is easy to prepare, and has a lot of taste. It is made with Dutch shrimps, white wine, capers, and dill. A little lemon on top, a glass of white wine and you have a delicious starter or lunch.
Equipment
- saucepan
- whisk
Ingredients
- 1 oz. butter
- 1 oz. flour
- ¼ cup white wine
- 1 cup fish stock (fresh or a cube), cooled
- ¼ cup cream
- ½ tablespoon mustard
- 8 oz. cocktail Shrimp
- 1 tablespoon capers
- 3 tablespoons dill finely chopped
- salt and pepper
- Lemon
- 4 puff pastry baskets warmed in the oven
Ingredients you need per step are listed below the step in Italic
Instructions
- Melt the butter in a saucepan. Add the flour all at once, stirring with a wooden spatula.1 oz. butter, 1 oz. flour
- Cook for two minutes on medium heat, while stirring. This is how you cook the flour (and the flour taste disappears).
- Now take a whisk and slowly pour the wine into the flour mixture. Also, add half of the stock. Stir with a whisk until there are no more lumps.1 cup fish stock, ¼ cup white wine
- Pour in the rest of the stock and the cream while continuing to stir with a whisk. You will now have a nice smooth sauce.¼ cup cream
- Mix in the mustard.½ tablespoon mustard
- Add the shrimp, capers, and dill.8 oz. cocktail Shrimp, 1 tablespoon capers, 3 tablespoons dill
- Taste and season with salt, pepper, and lemon.salt and pepper, Lemon
- Divide the puff pastry baskets over the plates and spoon the shrimp ragout into the trays. Garnish with dill and serve with a lemon wedge.4 puff pastry baskets
NOTES
1. Cocktail shrimps -
The small (Dutch) cocktail shrimps (Hollandse garnalen) are perfect for this recipe. They have a great delicate taste and are already peeled
2. Fish stock -
Make it fresh or from a block. You can replace the fish stock with vegetable stock, but let's be honest, this has a less pronounced taste. Use cooled stock, it will make the roux better!
3. Cream -
This makes the shrimp ragout wonderfully creamy. Remove the whipped cream from the refrigerator half an hour before adding it so that it does not split. You can also replace this with cooking cream.
4. White wine -
Fish must swim, they always say. Now we take that literally ;-) Use a dry white wine, such as a Chardonnay, Sauvignon Blanc, or Pinot Grigio, which goes well with shrimp. It is nice to serve the same wine while eating the patty (if you drink wine with it. Would you rather go alcohol-free? Use extra stock (the same amount as the wine).
5. Puff pastry baskets -
You can buy ready-made trays, but you can make the best ones yourself with this recipe for making pasteibakjes (which is quick and super easy!)
6. Storage -
- Refrigerator - Let the ragout cool to room temperature. Store in an airtight container in the refrigerator for up to 2 days.
- Frozen - Let the shrimp gravy cool in the refrigerator. Then place the ragout in an airtight freezer container. Then freeze it. Make sure you stay 1 cm below the edge of the box because the ragout still expands. In this way, the ragout will stay good for up to two months. Let the ragout thaw in the refrigerator and heat in a pan.
Nutrition
Calories: 152kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 328mg | Fiber: 1g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 1mg | Iron: 1mg
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