Manta Ray Bay Hotel - Recipes, Passionate Seafood

Chef Munn's recipes
	Blackened Sashimi
	Passionate Seafood
	Yapese Fish Chowder
	Vegetable Strudel
	Spicy Thai Beef Tenderloin

Passionate Seafood

4 pcs 5"x5" Puff Pastry Dough 1/8" thick
1 Large Egg - Beaten
½ Medium Onion Chopped Fine
2 Cloves Garlic Chopped Fine
2 pcs Bay Leaf
8 oz White Wine, Good Quality - Dry
4 oz Passionfruit pulp or puree
1 qt Heavy Cream
1 oz Butter
12 pcs Prawns - Shelled and Deveined
21-25 size
8 pcs Mussels on the Half Shell
10 oz Squid Cut into Bite Size Pieces
16 oz Fresh Fish Fillet
(Snapper, Wahoo or other White Fish)
2 oz Butter
Salt and Pepper

Prepare the Pastry:
Trim ½" off the 4 sides of each puff pastry, brush the remaining squares with egg and arrange the 4 strips back onto the edge of the squares - two sides will fit perfectly, the other two will have to be trimmed shorter to fit. In effect you are making a box with the sides double thickness of puff pastry.

Brush the sides with egg and bake at 350 degrees for 15-20 minutes.

When done the pastry should be at least 1 to 1&1/2 inches high and golden brown. Keep uncovered in a warm place.

Make the Sauce:
Sauté onion, garlic and bay leaf in butter till soft but not browned.

Add white wine and passionfruit. Simmer till reduced by ¾. Add cream and simmer till reduced by about ¼. Check taste and add salt and pepper if necessary.

Blend the sauce and strain into a clean container - keep warm. Season the seafood with salt and pepper to taste. Sauté in a large pan with butter - do not overcrowd the pan. When half cooked add the sauce and bring up to the simmer - all seafood should be cooked by the time the sauce simmers.

Put pastry on 4 large plates and arrange the seafood nicely in each pastry - it will not all fit so arrange some around the pastry too. Spoon some sauce over the seafood and reserve the remaining sauce to serve on the side. Serve with a nice salad or vegetables of your choice.