Seafood Dumplings

Redheads Hot Potted Seafood and Dumplings

Ingredients

40g Butter Salted
4g Garlic
20g Cocktail Onions (roughly chopped)
80g Roma Tomatoes
1 bunch Thyme – remove leaves from stem
200g Fish Fillet – cut into 2.5cm pieces
8 Scallops with Roe on
120g Calamari tubes
8 Green Prawns
4g Fish Stock Cube
120ml White Wine
160g Sour Cream
160g Self Raising Flour
1tsp Sea Salt crushed
1tsp Black Pepper crushed
1 bunch Parsley

Directions

Best cooked over moderate heat, away from direct heat source

Grease individual oven proof ramekins with butter

Cut tomatoes into 2cm pieces and remove thyme leaves from stem, chop up garlic and cocktail onions

In a bowl mix garlic, cocktail onions, tomatoes, thyme leaves, chopped fish, chopped calamari, scallops and prawns.

Place mixture evenly into the 4 ramekins

Crumble stock cube and dissolve in white wine. Pour over mixture in ramekins

Mix sour cream, self raising flour, salt, pepper and chopped parsley together to form golf ball sized dough balls. Please one on top of each ramekin.

Place ramekins away from the direct heat of the coals and cook until dumplings have doubled in size and bubbling hot.