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1
Combine the flour, cornmeal and 1/4 teaspoon salt in a food processor and pulse to blend.
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2
Cut 6 tablespoons of the butter in 1/2-inch bits, scatter them over the flour mixture, and pulse until the mixture is uniformly crumbly.
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3
Sprinkle the water over this mixture, and pulse again, about 25 to 30 times, until a ball of dough forms.
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4
Shape it into a flat disk, wrap it in plastic and refrigerate 2 hours.
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5
Place the wine in a saucepan, bring to a boil and add the mussels.
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6
Cover and steam 5 to 8 minutes, until they open.
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7
Remove the mussels from the pan, reserving the liquid.
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8
Shuck the mussels into a bowl.
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9
Mix with the monkfish, and refrigerate.
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10
Bring a saucepan of water to a boil, add the parsnips and blanch for 4 minutes.
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11
Drain.
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12
Heat the remaining butter in a heavy skillet.
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13
Add the onion, carrots and celery, and cook over medium heat until nicely browned, about 20 minutes.
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14
Add the reserved liquid from the mussels, the parsnips and apricots.
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15
Place 1/2 cup of this mixture in a food processor, and puree it; then, return it to the skillet.
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16
Stir in the mussels and fish, and season with salt and pepper.
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17
Divide this mixture among 4 small souffle dishes, each about 12 ounces, or place the mixture in a 6-cup souffle dish or baking dish.
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18
Preheat oven to 400 degrees.
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19
Roll out the dough, and cut 5-inch circles if using individual dishes, or roll it to cover a single baking dish.
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20
Moisten the edges and place it over the fish, pressing the moistened edges down on the edge of the dish to seal.
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21
Cut a couple of slits in the top, brush with the milk and bake about 20 minutes, until lightly browned.
