Seafood Paupiettes

[sandyd]

This is also a receipe that I cooked at the Agnes M & G and a few of the guys and girls had a go.

This is for you Murf.

8 thin white fish fillets skinless

PRAWN MOUSSELINE
500g uncooked prawns
1 egg white
1/4 cup cream

CURRY SAUCE
1 clove of garlic
1 tablespoon plain flour
2 teaspoons curry powder
1 cup water
1 chicken stock cube
3/4 cup cream
1 teaspoon lemon juice
2 teaspoons sugar

Prawn Mousseline.
Shell and devein prawns. Process prawns, egg white and cream until smooth.

Spread each fillet with prawn mixture. Roll up fillets from the narrow end and secure with toothpicks, place upright in ovenproof dish.

Pour enough hot water into overproof dish to cover base with about 1cm of water. Cover, bake in moderate oven for about 25 minutes or until rolls are just tender. Prepare sauce while rolls are cooking. Serve Paupiettes topped with curry sauce.

Curry Sauce
Melt butter with garlic in saucepan. Stir in flour and curry powder, stir contantly over heat for 1 minute. Gradually add water and crumbied stock cube. Stir constantly over heat until sauce boils and thickens. Add cream, lemon juice and sugar to sauce, reheat and serve.

Hope you enjoy

[Lucky_Phill]

devein the prawns Sandy .... that's the best part

Yes, some of the guys and gals got a taste of this dish at Agnes but as usual, I was too late getting there.

Appreciate the recipe and will give it a run shortly.

Cheers Phill

[rob tranter]

Sandy,

Did I have that one as well?

The tucker was that good I can't remember what I had

Phil,

You'll be shattered at what you missed and this dish was only part of it.

The company was especially good as well, except Deiter kept falling asleep.

Thanks for asking for this Murf.

And Thankyou Sandy for putting it up for us to copy and have a go our selves.

Rob T

[sandyd]

Sorry Rob this one was served to a few in the kitchen on the first night we all got together.

You had on the other hand

Seafood crepes
Lime and Honey fish
Fish rollups with Cam cheese and bacon with chilli dipping sauce
and crumbed fish with home made tartare sauce.

Maybe next time.

[murf]

Sandy that dish is just scrumptious

thanks for the post

been busy of late and havent been cruising these threads, glad I found this one though, with this dish I will be in for sure with my Sandy that is

cheers Murf

[sandyd]

with this dish I will be in for sure with my Sandy that is

cheers Murf

Murf I thought that the saying was the other way around, but to be honest if Owen cooks I love it and he does not mind trying different things, it is like a bag of mixed lollies some good some bad but all appreciated.

Merry christmas to you and sandy

[murf]

Yum yum

finally got around to getting some fresh local green prawns ($12/kg down at Coffs atm because of the floods) added some Coronation Trout and had a feast

thanks again Sandy and my Sandy loved it too. It is even that easy to do I had no troubles

cheers Murf

[flybloke]

Just want to get this correct, And I know this is a two year old post.
Do you place the roll ups into 1cm of water to bake? or steam above 1cm of water?
Recipe sounds great, Very old style curry with a great new twist.

[murf]

Just want to get this correct, And I know this is a two year old post.
Do you place the roll ups into 1cm of water to bake? or steam above 1cm of water?
Recipe sounds great, Very old style curry with a great new twist.

I just put a little spay oil in the dish, put fish roll ups on their end so they are a circle on the base and are tall then put a little water in the dish to even out the heat

cheers Murf

[Lucky_Phill]

Sounds like murf will be in the Agnes / 1770 M & G cook-off.


Better sharpen my chefs hat...................... I could be in for some competition !!!



Cheers Phill