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Brill and Vermouth Parcel   HT  MC   75mins plus marinating


Serves 4      Hot   Fish   Alcohol  Grains  Vegetables  Herbs  Pie  Main Course



   900g/2lb Brill Fillets

   180ml/6fl.oz. Vermouth

   400g/14oz Puff Pastry

   100g/4oz Mushrooms, sliced

   1 Onion, finely chopped

   25g/1oz Butter

   1 tbsp freshly chopped Parsley

   100g/4oz Cooked Rice

   Salt and Pepper

   Lemon Juice to taste

   1 Egg, beaten




1. Place the brill fillets in a shallow dish, pour over the the vermouth, cover and leave to marinate for 15 minutes.


2. Preheat the the oven to 200C, 400F, Gas mark 6 and lightly grease a shallow ovenproof dish.


3. Transfer the brill and marinating liquid to the greased dish, cover tightly with foil and bake in the centre of the oven for 15 minutes.


4. Meanwhile, melt the butter in a frying pan, add the onions and mushrooms and fry gently for 10 minutes until softened.


5. Roll out the pastry to  a large square, 5mm/ 1/4inch thick, trimming the edges


6. Drain the fish, reserving the cooking liquor, allow to cool a little then flake the fish into a large pieces.


7. Add to the onion mixture together with the parsley, cooked rice and enough of the reserved cooking liquor to moisten. Season with salt and pepper and mix well.


8. Place the fish mixture in the centre of the pastry square, brush the edges of the pastry with a little beaten egg then bring all four corners to the centre to form an envelope.


9. Make leaves or other decorations from the trimmings then brush the envelope with beaten egg to glaze and decorate with the trimmings. Brush the trimmings with extra beaten egg.


10. Place on a baking sheet and bake for 30 minutes until the pastry is risen and golden brown. Serve immediately.



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