|Firm tomatoes||4 Medium|
|Flat mushrooms||2 Large|
|Chopped chives||1 Tablespoon|
|Worcestershire sauce/Mushroom sauce||2 Teaspoon|
|Thousand island dressing||3 Tablespoon|
|Cooked shelled shrimp||2 Ounce (50 Gram)|
|Frozen peas||2 Ounce, thawed (50 Gram)|
|Frozen sweet corn||2 Ounce, thawed (50 Gram)|
|Butter||5 Ounce (150 Gram)|
|Thick coley fillets||2 , skinned|
|Flour||1 Ounce (25 Gram)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Watercress/Parsley||2 Tablespoon (For Garnish)|
Cut the top off each tomato and scoop out the insides.
Put the insides in a bowl and set the tomato shells aside.
Remove the stalks from the mushrooms, chop and add to the bowl with the chives, Worcestershire or mushroom sauce, mayonnaise, Thousand Island dressing and salt and pepper.
Reserve two of the shrimps and chop the remainder.
Add the chopped shrimps to the bowl and mix well.
Fill two of the tomatoes with peas and the other two with sweetcorn.
Place the tomatoes in a small baking dish and sprinkle them with salt and pepper.
Dot the tops with 25 g/1 oz of the butter.
Bake in a preheated moderate oven (160 C/325°F, Gas Mark 3) while you prepare the fish.
Melt half the remaining butter in a frying pan.
Add the fish and cook until firm and tender.
Transfer the fish to a warmed flat serving dish and keep hot.
Cook the mushroom caps in the remaining fat until tender.
Remove them from the pan and keep warm.
Add the remaining butter to the pan.
When it has melted, stir in the flour and cook for 2 minutes.
Gradually stir in the milk and bring to the boil.
Simmer, stirring, until thickened.
Add the shrimp mixture from the bowl and simmer gently, stirring frequently, for 5 minutes.
Pour the sauce over the fish and garnish each with a mushroom cap.
Place a whole reserved shrimp in each mushroom cap.
Arrange the stuffed tomatoes at alternate corners of the dish and garnish with watercress or parsley.