Vol-au-vent with fish

Peel the carrot, cut into slices, then into strips and then into pieces.

Wash the leek, cut in half and then into fine strips.

Cut the celery into fine strips and then into small pieces.

Bring a pot with salted water to the boil, add the vegetables, cook briefly (about 1 minute). Sieve the vegetables.

Melt the butter in a large pot, add the flour as soon as it starts to foam. Stir well and fry for 2-3 minutes.

Deglaze with half of the lobster broth, stir well until smooth, thick consistency, add the rest of the broth and pour in the cream.

Season with salt and pepper, add tomato concentrate and cayenne pepper, stir in the cognac and let it boil for a while. Add the vegetables.

This can be prepared entirely in advance; Add the fish just before serving.

Cut the Sint-Jacob fruits in half and the fish into 2-3 cm cubes. Add this just before serving and simmer (1 minute). Turn off the heat and fill the puff pastry cakes.

Divide the shrimp over it, place the lid on the pastries and serve with watercress or flat parsley and Duchesse potatoes.