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Ingredients
- 250 gm white fish fillets
- 1 c. water, (1 to 2)
- 2 tsp lemon juice
- 8 x scallops
- 2 Tbsp. butter
- 100 gm button mushrooms, sliced
- 1/4 c. sherry
- 1 c. CARNATION Evaporated Lowfat milk
- 2 x egg yolks, lightly beaten salt & pepper
- 1 tsp French mustard
- 1 Tbsp. minced parsley
- 1 Tbsp. minced chives
- 8 x cooked Filo pastry baskets
Directions
- 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 min.
- Filling:Cook the fish fillets in the simmering water and lemon juice for 3-4 min.
- Add in the scallops and cook for a further 1-2 min.
- Remove the seafood and drain thoroughly, then cut into pcs. Set aside.
- Heat the butter. Add in the mushrooms. Cook over a high heat for 1 minute.
- Add in the sherry. Cook for a further 3 min. Remove from the heat.
- Combine the remaining ingredients, except the herbs.
- Stir into the mushroom mix and cook over a low heat, stirring constantly, till the mix thickens. Don't boil.
- Sir in the fish and scallops. Cook over a low heat, stirring constantly, till the seafood is thoroughly reheated.
- Stir in the herbs.
- Spoon the mix into the reheated filo baskets. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 298 | |
| Calories from Fat 130 | 44% |
| Total Fat 14.7g | 18% |
| Saturated Fat 7.16g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 255mg | 11% |
| Potassium 611mg | 17% |
| Total Carbs 10.19g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 7.59g | 5% |
| Protein 26.5g | 42% |
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