“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
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
25ml Vegetable Oil
Shells from the Prawns
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
Freshly Ground Pepper
Moneybags – Method
- 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.
- Blanch chives in boiling water for 10 seconds. Refresh in chilled water.
- Cut the fish into ¼” cubes.
- 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.
- Bake in a pre-heated oven 200ºC/400ºF gas mark 6 for 10 minutes until the pasrty is golden brown.
Sauce – Method
- Heat a pan until smoking. Add oil and prawn shells and cook for 5 minutes.
- Add the vegetables, garlic and herbs and cook for another 5 minutes.
- Add the brandy and flame. Add white wine, tomato flesh, tomato puree and fish stock.
- Bring to the boil and simmer for 30 minutes.
- Pass through a fine sieve into a clean pan and reduce by two thirds.
- Whisk in diced butter, a few pieces at a time, then the cayenne and season.
Place a pastry parcel in the centre of each plate and spoon the shellfish sauce around.