Prawn & Fish Scallop
|Garlic||1⁄2 Clove (2.5 gm)|
|Fish stock||1⁄2 Cup (8 tbs)|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Grated cheese||1⁄2 Cup (8 tbs)|
|Cooked peeled prawns||1 Cup (16 tbs) (Cooked, Shelled Prawns)|
|Cooked flaked fish||1 Cup (16 tbs)|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
Saute chopped onion and crushed garlic in butter.
Stir in flour.
Gradually stir in fish stock, tomato puree, salt and pepper and milk.
Bring to the boil stirring all the time.
Now add sherry, grated cheese, prawns (save a few to decorate the top), fish and rice.
Place the mixture in a greased baking dish or individual dishes.
Cut the prawns in half lengthwise.
Peel and slice tomatoes and arrange alternate prawns and tomato slices on the top.
Sprinkle with grated cheese and then bake in moderate oven till golden brown.