Shellfish In Puff Pastry
|Raisins||1 Ounce (25 Gram Or 3 Tablespoon)|
|Olive oil||25 Milliliter (1 1/2 Tablespoon)|
|Spinach||1 Pound, washed and chopped (450 Gram)|
|Canned anchovies||6 , drained and chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Pine nuts||1 Ounce, chopped (25 Gram)|
|Puff pastry||12 Ounce (350 Gram)|
|Egg||1 , beaten|
|Ground black pepper||To Taste|
1. Lightly grease a large baking sheet and sprinkle it with a little water. Roll out the pastry on a lightly floured surface into a rectangle slightly less than 5mm/1/4in thick. Using a sharp knife, cut into six diamond shapes about 13cm/ 5in long. Transfer to the baking sheet, spacing them well.
2. Brush each diamond with the egg and water mixture to glaze. Using the tip of a knife, score a line around each diamond 1cm/1/2in from the edge, then lightly cross hatch. Chill for 30 minutes.
3. Preheat the oven to 220°C/425°F/ Gas 7. Bake the pastry cases for about 20 minutes until puffed and brown. Carefully remove each lid, cutting along the scored line. Scoop out and discard any uncooked dough, then leave the cases and lids to cool completely.
4. Place the white wine and shallots in a large pan and bring to the boil. Add the mussels, cover tightly and cook for about 5 minutes until the shells open, shaking the pan occasionally. Discard any mussels that do not open.
5. Reserve six mussels for the garnish. Remove the rest from their shells and set aside in a bowl covered with cling film (plastic wrap). Strain the cooking liquid through a muslin- (cheesecloth-) lined sieve and reserve for the sauce.
6. Melt the butter in a heavy frying pan. Add the scallops and prawns, cover tightly and cook for 3-4 minutes until they feel just firm to the touch; take care you do not overcook them.
7. Using a slotted spoon, transfer the scallops and prawns to the bowl with the mussels and add any cooking juices to the mussel liquid.
8. Melt half the butter in a heavy pan and cook the shallots for 2 minutes, stirring. Pour in the fish stock and boil for about 15 minutes until it is reduced by three-quarters. Add the white wine and the reserved mussel liquid and boil for 5-7 minutes until reduced by half.
9. Lower the heat and whisk in the remaining butter, a little at a time, to make a smooth, thick sauce. Whisk in the cream and season with a little salt, if needed, white pepper and lemon juice. Keep warm over a very low heat, stirring frequently.
10. Warm the pastry cases and lids in the oven set at a low temperature for 10 minutes. Put the mussels, scallops and prawns in a large pan. Stir in a quarter of the sauce and reheat gently. Fold in the lobster meat and cook for 1 minute more.
11. Arrange the puff pastry cases on individual plates. Divide the shellfish mixture equally among them and top with the lids. Garnish each with one of the reserved mussels and a dill sprig and spoon the remaining sauce around the edges or serve separately.