Seafood Cocktail in a Shell
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
pastry, shortcrust
thawed |
* |
| 1 | each |
eggs
beaten to glaze |
|
| 1 | pound |
monkfish
or halibut |
* |
| 3 | tablespoons |
vermouth
dry |
* |
| 4 | each |
onions
slices |
|
| 1 | each |
butter
knob |
*
|
| 8 | tablespoons |
mayonnaise
|
|
| 1 | tablespoon |
prepared mustard
with garlic, and red pepper |
|
| 1 | teaspoon |
dill weed
fresh |
|
| 1 | teaspoon |
tomato paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
pastry, shortcrust
thawed |
* |
| 1 | each |
eggs
beaten to glaze |
|
| 453.6 | g |
monkfish
or halibut |
* |
| 45 | ml |
vermouth
dry |
* |
| 4 | each |
onions
slices |
|
| 1 | each |
butter
knob |
*
|
| 1.2E+2 | ml |
mayonnaise
|
|
| 15 | ml |
prepared mustard
with garlic, and red pepper |
|
| 5 | ml |
dill weed
fresh |
|
| 5 | ml |
tomato paste
|
|
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.
