Yield: 4 servings
|250 grams||White fish fillets|
|1 cup||Water; (1 to 2)|
|2 teaspoons||Lemon juice|
|100 grams||Button mushrooms; sliced|
|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|
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.
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.