*  Exported from  MasterCook  *

                       Seafood Cocktail In A Shell

Recipe By     : Jus-rol: Pastry for today
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10       oz           Pkg Jus-rol shortcrust pastry --
                        - thawed
   1                    Egg -- beaten, for glaze
   1       lb           Monkfish or halibut
   3       tb           Dry vermouth
   4       sl           Onion
                        Butter knob
   8       tb           Mayonnaise
   1       tb           Mustard with garlic & red pepper
   1       ts           Fresh dill -- chopped
                        Tomato paste

  Divide pastry into 6 even-sized pieces then roll each one out to
  line a 10 to 12.5 cm (4 to 5") 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
  5 minutes, 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.
  

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