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Prawn & Fish Scallop

21st.Century.Chef's picture
  Garlic 1⁄2 Clove (2.5 gm)
  Onion 1 Tablespoon
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Fish stock 1⁄2 Cup (8 tbs)
  Tomato puree 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Sherry 2 Tablespoon
  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)
  Tomatoes 4

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.

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