Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb White fish 1 tb Chopped parsley
-Salt and pepper to taste 1 ts Lemon juice
1/2 c Milk 8 oz Pkg frozen puff pastry,
3 tb Butter -thawed
2 tb Flour -Extra milk, for glazing
2 tb Chopped mushrooms

Place fish in saucepan; season well with salt and pepper, then add
milk. Bring to a boil; reduce heat and simmer 15-20 minutes, or until
fish flakes easily with a fork Drain and reserve cooking liquid. Melt
2 tb butter in a seperate saucepan. Stir in flour and cook, stirring,
for 2 minutes. Add reserved cooking liquid and bring to a boil,
stirring constantly. Simmer for 2 minutes. Melt remaining butter in
fry pan; saute mushrooms until tender. Flake cooked fish, removing
all skin and bones. In bowl, combine fish, mushrooms, parsley, lemon
juice, and sauce. Refrigerate until well chilled. Preheat oven to
450. Roll out pastry on lightly floured surface. Cut into 8 5"
circles. Place each circle in a muffin cup (the pastry should stand
well above edges of pan.) Put tablespoonful of fish mixture in each
circle. Sampen edges of pastry; bring edges into center and press
firmly together to seal bundle. Make small slit in top of each
bundle. Brush with milk and bake for 20-25 minutes, or until golden.
Remove from ove

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
Collection Submitted By CAROLYN SHAW On 12-12-94

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