Crab and Grapefruit Cocktail in a Filo Pastry Basket

Name: Crab and Grapefruit Cocktail in a Filo Pastry Basket
Ingredients: l x 1.25 kg/2½ lb live crag; 175 g/6 oz filo pastry; 2.5 litres/4 pints court bouillon; 3 pink grapefruits; 600 ml/1 pint fish stock; 600 ml/1 pint double cream; 85 ml/3 fl oz champagne, chilled; Salt and freshly ground white pepper; Salt and freshly ground white pepper; A few sprigs of fresh chervil or dill; A few sprigs of fresh chervil or dill

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

l x 1.25 kg/2½ lb live crag
175 g/6

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Divide the pastry in two and roll each piece out as thin as possible. Finish by stretching them over the backs of your hands (the pastry should now be so thin you can see through it) to give 2 sheets about 60 X 45 cm/