Filo seafood baskets
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | White fish fillets |
| 1 | cup | Water; (1 to 2) |
| 2 | teaspoons | Lemon juice |
| 8 | Scallops | |
| 2 | tablespoons | Butter |
| 100 | grams | Button mushrooms; sliced |
| ¼ | cup | Sherry |
| 1 | cup | CARNATION Evaporated Milk |
| 2 | Egg yolks; lightly beaten | |
| Salt & pepper | ||
| 1 | teaspoon | French mustard |
| 1 | tablespoon | Chopped parsley |
| 1 | tablespoon | Chopped chives |
| 8 | Cooked Filo pastry baskets | |
Directions
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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