Phyllo parcels with prawns hollandaise sauce and dill

Recipe from: 8/1/2006 12:00:00 AM

Ingredients 19
Servings 8
Time 60

Ingredients

  • 125
    g
    butter
  • 2
    onions, chopped
  • 500
    g
    button mushrooms, sliced
  • 1
    kg
    prawns, shelled and de-veined
  • 60
    ml
    cornflour
  • 30
    ml
    milk
  • 125
    ml
    fresh cream
  • 250
    g
    grated Cheddar cheese
  • 30
    ml
    fresh lemon juice
  • lemon and dill herb mix
  • 500
    g
    phyllo pastry
  • 50
    g
    breadcrumbs
  • fresh spring onions, for tying
  • HOLLANDAISE SAUCE:
  • 3
    extra-large egg yolks
  • 30
    ml
    fresh lemon juice
  • 5
    ml
    mustard
  • 2.50
    ml
    fresh dill, chopped
  • 125
    g
    butter
 

Method

25
 
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.

 

Read more on: fish/seafood  |  bake  |  shallow-fry  |  microwave
 

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