Title: Regent Brasserie's Shellfish & Potatoe Tarte W/ Balsamic
Categories: Seafood
Yield: 4 Servings

600	g	Potatoes
1		Garlic clove
		Lemon zest
100	ml	Cream
25	g	Butter
300	g	Scallops
4		Prawns
100	g	Crayfish
20	ml	Balsamic vinegar
20	ml	Olive oil, lemon flavored
100	g	Snowpeas
100	g	Peas
20	ml	Vealjus
100	g	Diced fresh tomato

Scrub the potatoes an boil together with lemon vest and garlic. When cooked, remove garlic and vest, mash and reserve potatoes, replece on the stove to dry. Shin, then push through a cieve and bind with cream, butter and the crushed garlic. Correct the seasoning to taste. Reserve and keep warm. season scallops, prawns and crayfish meat and bribble lightly with olive oil. Place under the grill until just cooked, while blanching the snow peas and peas. Infuse the veal jus with the balsamic vinegar.

Put the mashed potato into a piping bag and pipe four tart shapes using a 15 cm tart ring to creat the shapes. Fill with the grilled crayfish, scallops & prawns, the diced tomato, and balched vegetables. Pour over the balsamic infused veal jus. Serve with Corbans 1992 Private Bin Malrbourough Chardonnay.

Winner 1994 Corbans Wine and Food Challenge Posted by: Joell Abbott 7/94

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