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SEAFOOD COCKTAIL IN A SHELL
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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10 oz Packet Jus-rol Shortcrust
-Pastry, thawed
Beaten egg to glaze
1 lb Monkfish or halibut
3 tb Dry vermouth
4 Slices of onion
Knob of butter
8 tb Mayonnaise
1 tb Mustard with garlic
-and red pepper
1 t Chopped fresh dill
Tomato paste
Divide pastry into six even-sized pieces then roll
each one out to line a 10-12.5 cm (4-5in) scallop
shell. Brush rim with egg and bake blind. Cool.
Meanwhile fillet the fish and cut into bite- sized
pieces. In a pan poach fish with vermouth, onion,
butter and seasoning for about 5min, or until cooked.
Leave to cool. Discard onion. Combine mayonnaise with
mustard, dill and tomato paste to taste, then add
enough cool fish juices to give a coating consistency.
Fold through the drained fish. To serve, spoon into
freshly baked pastry shells.
Source: Jus-rol: Pastry for today
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