Here is a luxurious seafood augratin recipe using plaice and prawns.
A delicious combination which would be ideal for a dinner party.
It is very easy to make and has a simple taste - the breadcrumb and herb topping doesn't fight for attention with the fish.
The shrimp is optional in the sauce - I like to use them, but I love combination fish dishes.
The bread is cubed here, rather than breadcrumbed to make it a bit different.
Seafood Au Gratin
4 basa fish steaks or fillets
salt & pepper
oil for greasing dish
4 slices bread
few sprigs parsley
6 oz (150g) hard cheese - finely grated
oil to drizzle over
1 pint milk
1 tbspn cornflour
1 oz (25g) butter
handful fresh chopped parsley
freshly ground black pepper
Heat the oven to Gas Mk 4 350F or 180C
Grease an oven proof dish, large enough to lay the fish without overlapping.
Season with salt, pepper and a squeeze of lemon juice.
Cut the bread into cubes. Chop the parsley sprigs finely.
Mix the bread, parsley and cheese and put to one side.
Make up the parsley sauce. Mix the cornflour to a smooth paste with about 1 tbspn milk.
Heat the milk to boiling and remove from the heat. Stir in the cornflour, mixing well.
Add the butter and parsley and return to the heat, stirring until thickened.
Taste and adjust the seasoning.
Pour the sauce over the fish and top with the bread mix. Drizzle oil over the top.
Bake in the oven for about 20 minutes until the fish is cooked and the top nicely browned. Fillets will need less time than thick steaks.
This seafood au gratin would make a very classy dinner party main course.
By Liz Alderson, Mar 30, 2016
This is a luxurious Seafood Au Gratin recipe using plaice and prawns.
Prep Time: 5 minutes
Cook time: 40 minutes
Main Ingredient: basa fish steaks, bread