Seafood Cocktail in a Shell
Submitted by shellygrady
Vermouth-poached monkfish or halibut nestled in golden shortcrust pastry shells with a zesty dill and mustard mayo. An elegant seafood starter that comes together in just 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minIf you want to kick off a dinner party with something that looks like it belongs in a seaside brasserie, this is your move.
Firm monkfish or halibut gets a quick poach in dry vermouth with butter and onion, then folds into a punchy sauce of mayonnaise, garlic mustard, fresh dill, and a touch of tomato paste.
Spoon the whole thing into crisp, blind-baked pastry shells and you’ve got a starter that’s equal parts impressive and effortless.
Chef’s Tips
- Monkfish holds its shape brilliantly for this, but halibut works just as well if that’s what you can find
- Save the poaching liquid and use just enough to thin the mayo sauce to a glossy coating consistency
- Bake the pastry shells ahead of time and assemble right before serving so they stay crisp
- A light squeeze of lemon over the top just before plating brightens everything up
Ingredients
Directions
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.
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