Filo seafood baskets

Yield: 4 servings

Measure 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

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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Converted by MM_Buster v2.0l.

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