| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood |
|
Jusrol |
6 |
Servings |
INGREDIENTS
| 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 |
ts |
Chopped fresh dill |
|
|
Tomato paste |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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