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Seafood Cream

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Ingredients
  White fish 1 1⁄2 Pound (675 Gram)
  Peeled prawns 4 Ounce (100 Gram)
  Onion 1 Small
  Butter 1 Ounce (25 Gram)
  Soft white breadcrumbs 2 Ounce (50 Gram)
  Eggs 2
  Single cream 1⁄4 Pint (150 Milliliter)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

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.
Mix thoroughly.
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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Seafood

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