Halibut with Shrimp Pate and Apricot GlazeFrom 1859 HISTORIC NATIONAL HOTEL, A COUNTRY INN
Cooking Time:15 minutes
- 32 ounces halibut
- 1/2 pound (2 sticks) butter
- 9 ounces cold water cooked and peeled small bay shrimp
- 1 package Phyllo dough
- 1 tablespoon lemon juice
- 2 cups apricot halves
- 3 ounces brandy
- 1 cup packed brown sugar
Cut halibut into 4-ounce pieces.
Melt ½-pound butter and skim off fat.
Combine shrimp and lemon juice in blender. Puree and strain off excess fluid by pressing in a towel.
Unfold phyllo dough and remove two thin pieces.
Drizzle melted butter, then fold 2 edges toward the middle and drizzle again.
Place halibut at one end and cover top with shrimp pate.
Roll halibut in dough folding in the edges to seal. Brush entire roll with butter and place on buttered parchment paper.
Refrigerate thoroughly before handling.
Bake at 350º for 15 minutes, until brown.
Serve with apricot glaze. (Recipe below)
Blend 2 cups apricot halves; 3 ounces brandy; 1 cup packed brown sugar - until smooth. Heat to serve. Serves 8