Seafood Cream Recipe
Ingredients
675 g/1 1/2 lb white fish
100 g/4 oz peeled prawns
1 small onion
25 g/1 02 butter
50 g/2 oz soft white breadcrumbs
2 eggs
150 ml/1/4 pint single cream
Salt and freshly ground black pepper
Directions
Choose turbot, halibut or sole for special occasions, and cod, fresh haddock or even prime huss or coley for family meals.
Chop the fish into small pieces; this can be done by hand or in a food processor, but do not over process.
The prawns may be left whole or chopped.
Peel and finely chop the onion.
Heat the butter in a pan and cook the onion until soft, but do not allow it to discolour.
Mix the onion with the fish and all the rest of the ingredients.
Mix thoroughly.
Spoon into a 1 2 litre/2 pint mould, cover with greased greaseproof paper or foil.
Steam over boiling water for just 50 minutes.
Turn out and serve hot with Hollandaise sauce.
Garnish if desired.
Chop the fish into small pieces; this can be done by hand or in a food processor, but do not over process.
The prawns may be left whole or chopped.
Peel and finely chop the onion.
Heat the butter in a pan and cook the onion until soft, but do not allow it to discolour.
Mix the onion with the fish and all the rest of the ingredients.
Mix thoroughly.
Spoon into a 1 2 litre/2 pint mould, cover with greased greaseproof paper or foil.
Steam over boiling water for just 50 minutes.
Turn out and serve hot with Hollandaise sauce.
Garnish if desired.
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