Creamy Fish Pots
|Butter||2 Tablespoon (About 15 Milliliter)|
|Oil||2 Tablespoon (About 15 Milliliter)|
|Shallot||1 , chopped|
|Water||1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)|
|Dry white wine||1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)|
|Lemon||1 , juiced|
|Haddock||3⁄4 Pound, cut into 1 centimeter or .5 inch cubes (About 350 Grams)|
|Butter||1 Tablespoon (About 15 Milliliter)|
|Flour||1 Tablespoon (About 15 Milliliter)|
|Cooked prawns||1⁄4 Pound, peeled and chopped (Shrimps, About 100 Grams)|
|Unpeeled cooked prawns||6 (Shrimps)|
1 Heat the butter and oil in a pan.
Saute the shallot for 1 minute.
Add the water, wine, lemon juice, and seasoning and boil gently for 10 minutes.
2 Add the haddock.
Cover and cook gently for 15-20 minutes.
Mix the butter and flour and whisk it into the pan.
Bring the mixture to the boil, stirring occasionally.
Boil for 2 minutes and leave to cool.
3 Blend in the mayonnaise and chopped prawns (shrimps).
Divide the sauce between 6 ramekin dishes.
4 Decorate each ramekin with an unpeeled prawn (shrimp) and lemon and cucumber twists.
Tip: You can, of course, use any white fish in this recipe, instead of haddock.
If you feel extravagant, add some chopped lobster or crayfish (crawfish) tails.