LITTLE MONEYBAGS – A treasure of seafood with a rich shellfish sauce

“Yes this is the one you have all been waiting for,

the highly sought after closely guarded treasure,

the jewel in the Angel’s Crown….

 LITTLE MONEYBAGS – A treasure of seafood with a rich shellfish sauce


Serves 4


4 sheets Fleur de Bric Pastry or Filo

50g Melted Clarified Butter

50g Mixed Leek, Yellow and Red Pepper and Courgette – Cut into fine Julienne

50g Salmon Fillet Skinned

50g Cod Fillet Skinned

50g Halibut Fillet Skinned

8 Queenie Scallops

500g Fresh Prawns

12 Leaves of Tarragon

4 Long Chives

Shellfish Sauce


25ml Vegetable Oil

Shells from the Prawns

50ml Brandy

½ bulb Fennel Chopped

1 Carrot Chopped

50g Leeks Chopped

4 Shallots Chopped

1 Clove Garlic

1 Sprig Tarragon

1 Sprig Thyme

1 Sprig Bay Leaf

115ml Dry White Wine

50g Tomato Flesh

25g Tomato Puree

600ml Fish Stock

225g Chilled Unsalted Butter Cut into Small Pieces

Pinch Cayenne


Freshly Ground Pepper

Moneybags – Method

  1. Heat a little butter in a pan or wok and stir fry the julienne of vegetables until they just start to fall.  Remove from the pan and allow to cool completely.
  2. Blanch chives in boiling water for 10 seconds.  Refresh in chilled water.
  3. Cut the fish into ¼” cubes.
  4. Working with one sheet of pastry, put a few pieces of each fish in the centre.  2 scallops, prawns and a mound of julienne of vegetables on top of the fish, finally tarragon leaves and seasoning.  Bring the outsides of the pastry up, crimp together above the fish mixture and secure with a chive strip.
  5. Bake in a pre-heated oven 200ºC/400ºF gas mark 6 for 10 minutes until the pasrty is golden brown.


Sauce – Method

  1. Heat a pan until smoking.  Add oil and prawn shells and cook for 5 minutes.
  2. Add the vegetables, garlic and herbs and cook for another 5 minutes.
  3. Add the brandy and flame.  Add white wine, tomato flesh, tomato puree and fish stock.
  4. Bring to the boil and simmer for 30 minutes.
  5. Pass through a fine sieve into a clean pan and reduce by two thirds.
  6. Whisk in diced butter, a few pieces at a time, then the cayenne and season.


To Serve


Place a pastry parcel in the centre of each plate and spoon the shellfish sauce around.

2 Responses to LITTLE MONEYBAGS – A treasure of seafood with a rich shellfish sauce

  1. David April 2, 2011 at 7:16 pm #

    Any chance you can publish the recipe for those fab scallops you do so well please?

    Kind Regards
    David Tinsley

  2. admin April 4, 2011 at 8:57 pm #

    Hi David,

    I will publish tommorow!

    Best wishes,