Title: Seafood cocktail in a shell
 Categories: Jusrol
      Yield: 6 Servings
 
     10 oz Packet Jus-rol Shortcrust
           -Pastry, thawed
           Beaten egg to glaze
      1 lb Monkfish or halibut
      3 tb Dry vermouth
      4    Slices of onion
           Knob of butter
      8 tb Mayonnaise
      1 tb Mustard with garlic
           -and red pepper
      1 ts Chopped fresh dill
           Tomato paste
 
  Divide pastry into six even-sized pieces then roll each one out to
  line a 10-12.5 cm (4-5in) scallop shell. Brush rim with egg and bake
  blind. Cool. Meanwhile fillet the fish and cut into bite- sized
  pieces. In a pan poach fish with vermouth, onion, butter and
  seasoning for about 5min, or until cooked. Leave to cool. Discard
  onion. Combine mayonnaise with mustard, dill and tomato paste to
  taste, then add enough cool fish juices to give a coating
  consistency. Fold through the drained fish. To serve, spoon into
  freshly baked pastry shells.