Recipe By: Brett Dillon, The Lemon Chair Restaurant, Village Walk, Sandown, South Africa
Description: A melody of seafood contained within phylo pastry dough
History: An ingenious spur of the moment recipe.
Serving Size: 1
Preparation time: about 40 minutes
Amount/Measure/Ingredient
250 grams fresh line fish, diced
300 grams lobster tail meat, diced
100 grams de-shelled king prawn, diced
50 grams shrimps
1 tot brandy
1 egg, beaten
2 large sheets phylo pastry dough
pinch thyme
pinch salt
pinch paprika
olive oil
salted butter
1 egg, beaten with equal amount of water for egg wash
Sauce:
500 ml fresh cream
250 ml white wine
2 pinch thyme
Sauce:
Bring cream to the boil, add white wine, add thyme and boil down the mixture to a light thickness.
Note: Line fish is any white firm flesh fish that is very, very fresh.
Preparation:
Melt the butter in a shallow frying pan. Add line fish, lobster, prawns and shrimp. Allow to cook for 2 minutes add tot of brandy, thyme, salt and paprika. Allow to cook for 2 minutes. After ingredients are cooked allow to cool. Take two sheets of slightly moist phylo pastry and drape over a deep soup bowl coated with olive oil, spoon the seafood mixture on top of phylo pastry be careful not to tear phylo pastry. Bring the phylo pastry sides in clamping just above seafood mixture and flare, like you would be blowing a paper bag to pop it with your hand. Brush with egg wash over phylo pastry and place in preheated 190 degree C. / 375 degree F. oven for 25 minutes. Arrange on a plate and pour the sauce around but not over the Seafood Blossom.
Reformatted from a recipe submitted to Good Cooking © '2000 by Good Cooking,
Inc.