Phyllo parcels with prawns hollandaise sauce and dill

Ideas
8 servings Prep: 1 hr, Cooking: 25 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (18)

125.00 g butter
2.00 onion — chopped
500.00 g button mushrooms — sliced
1.00 kg prawns — shelled and deveined
60.00 ml cornflour
30.00 ml milk
125.00 ml cream — fresh
250.00 g cheddar cheese — grated
30.00 ml lemon juice — fresh
0.00 dried herb mix — lemon and dill
500.00 g phyllo pastry
50.00 g breadcrumbs
0.00 spring onions
HOLLANDAISE SAUCE:
3.00 eggs — extra-large, yolks only
30.00 ml lemon juice — fresh
5.00 ml mustard
2.50 ml fresh dill — chopped
125.00 g butter
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Method:

Melt half the butter in a heavy- based saucepan. Fry the onions until soft. Add the mushrooms and fry until the liquid has evaporated. Add the prawns and fry for about two minutes, until cooked. Mix the cornflour and milk to form a paste. Add to the prawn mixture, along with the cream and the cheese. Gently simmer over a low heat until the mixture starts to thicken. Flavour with the lemon juice and herb mix,
and set aside.

Melt the remaining butter and brush
over two sheets of phyllo pastry, then
sprinkle with breadcrumbs. Place a third sheet of phyllo pastry diagonally on top of the first two sheets. Spoon a generous dollop of the prawn filling into the centre of the phyllo pastry. Bring the corners together in the middle and loosely tie with a spring onion to secure. Repeat
with the remaining pastry and filling.
Place the parcels onto a greased baking tray. Bake in a preheated oven for 25 minutes or until golden brown.

Hollandaise sauce: Make the sauce
while the phyllo parcels are in the oven. Beat the egg yolks, lemon juice, mustard, dill and a pinch of salt for five seconds. Heat the butter in a microwave oven until it starts to boil. Slowly add the butter to the egg mixture while beating continuously. Beat for another 60 seconds after all the butter has been added. Serve spooned over the hot phyllo baskets.



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