Baked Fish Stuffed With Shrimp
|Green shrimp||10 (Fresh Ones)|
|Egg||1 , beaten|
|Parmesan cheese||1 1⁄2 Tablespoon|
The fish can be small or it may weigh 2 Ibs (1 kg) or more.
It may be left whole or it may be boned and filleted.
The quantity of stuffing depends on the number and size of fish.
Wash and cook the shrimp in 1/2 cup (125 ml) of water to which you have added the onion, bay leaf, salt and pepper.
Strain and reserve the broth for baking the fish.
Peel the shrimp and grind or pound through a sieve or chop finely.
Add the beaten egg, flour, and season with the sherry and cream, using only enough to make a soft stuffing.
Season, with salt and pepper.
Stuff the fish and either sew it up or use skewers.
If stuffing fillets, lay dressing on top of one and cover with another, steadying them with a skewer.
Lay the fish on a strip of bacon, rub the top with a little oil and sprinkle with salt and pepper.
Add a little broth and bake until done.
Sprinkle top with Parmesan cheese before taking from the oven.
A little cream, a tablespoon of sherry and a little flour may be added to the sauce if desired,