| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
French |
Jude2 |
4 |
servings |
INGREDIENTS
| 250 |
g |
White fish fillets |
| 1 |
c |
Water; (1 to 2) |
| 2 |
ts |
Lemon juice |
| 8 |
|
Scallops |
| 2 |
tb |
Butter |
| 100 |
g |
Button mushrooms; sliced |
| 1/4 |
c |
Sherry |
| 1 |
c |
CARNATION Evaporated Milk |
| 2 |
|
Egg yolks; lightly beaten |
|
|
Salt & pepper |
| 1 |
ts |
French mustard |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped chives |
| 8 |
|
Cooked Filo pastry baskets |
INSTRUCTIONS
Filo Baskets:
Layer 6 sheets of filo pastry brushing each sheet with melted butter.
Cut 8 rounds, 11 cm in diameter and place in deep muffin pans.
Place a ball of foil in each.
Bake in a preheated oven, 190 C, for 6-8 minutes.
Filling:
Cook the fish fillets in the simmering water and lemon juice for 3-4
minutes.
Add the scallops and cook for a further 1-2 minutes.
Remove the seafood and drain thoroughly, then cut into pieces. Set aside.
Melt the butter. Add the mushrooms. Cook over a high heat for 1 minute.
Add the sherry. Cook for a further 3 minutes. Remove from the heat.
Combine the remaining ingredients, except the herbs.
Stir into the mushroom mixture and cook over a low heat, stirring
constantly, until the mixture thickens. Do not boil.
Sir in the fish and scallops. Cook over a low heat, stirring constantly,
until the seafood is thoroughly reheated.
Stir in the herbs.
Spoon the mixture into the reheated filo baskets. Serve immediately.
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