|White fish||1 1⁄2 Pound (675 Gram)|
|Peeled prawns||4 Ounce (100 Gram)|
|Butter||1 Ounce (25 Gram)|
|Soft white breadcrumbs||2 Ounce (50 Gram)|
|Single cream||1⁄4 Pint (150 Milliliter)|
|Freshly ground black pepper||To Taste|
Choose turbot, halibut or sole for special occasions, and cod, fresh haddock or even prime huss or coley for family meals.
Chop the fish into small pieces; this can be done by hand or in a food processor, but do not over process.
The prawns may be left whole or chopped.
Peel and finely chop the onion.
Heat the butter in a pan and cook the onion until soft, but do not allow it to discolour.
Mix the onion with the fish and all the rest of the ingredients.
Spoon into a 1 2 litre/2 pint mould, cover with greased greaseproof paper or foil.
Steam over boiling water for just 50 minutes.
Turn out and serve hot with Hollandaise sauce.
Garnish if desired.