Fish & mushroom bundles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | White fish Salt and pepper to taste |
| ½ | cup | Milk |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Chopped mushrooms |
| 1 | tablespoon | Chopped parsley |
| 1 | teaspoon | Lemon juice |
| 8 | ounces | Pkg frozen puff pastry, thawed Extra milk, for glazing |
Directions
Place fish in saucepan; season well with salt and pepper, then add milk. Bring to a boil; reduce heat and simmer 15-20 minutes, or until fish flakes easily with a fork Drain and reserve cooking liquid. Melt 2 tb butter in a seperate saucepan. Stir in flour and cook, stirring, for 2 minutes. Add reserved cooking liquid and bring to a boil, stirring constantly. Simmer for 2 minutes. Melt remaining butter in fry pan; saute mushrooms until tender. Flake cooked fish, removing all skin and bones. In bowl, combine fish, mushrooms, parsley, lemon juice, and sauce. Refrigerate until well chilled. Preheat oven to 450. Roll out pastry on lightly floured surface. Cut into 8 5" circles. Place each circle in a muffin cup (the pastry should stand well above edges of pan.) Put tablespoonful of fish mixture in each circle. Sampen edges of pastry; bring edges into center and press firmly together to seal bundle. Make small slit in top of each bundle. Brush with milk and bake for 20-25 minutes, or until golden.
Remove from ove
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94