SHRIMP STUFFED FISH

Press, Volume C, Issue 29480, 5 April 1961, Page 3

SHRIMP STUFFED FISH

Any kind of thin fish fillets rolled round this savoury shrimp stuffing and baked in cheese sauce will make a de-' lightful dish, and one which is easy to - make look attractive and to serve if it is required for a fish course at a dinner party or to make a light and delicious luncheon. Paper-thin cucumber slices and shrimps reserved for the purpose are added as a last minute garnish. Ingredients: 6 thin fish fillets 2 rashers of bacon 1 onion 2oz butter 6oz fine W’hite breadcrumbs 1 egg 1 large tin shrimps Salt and cayenne 2oz butter 2oz flour 2oz grated cheese 1 teaspoon mustard 1 teaspoon vinegar 2 cups milk Salt and pepper A small piece of cucumber.

Method: Finely chop onion and saute in 2oz butter until tender but do not allow to brown. Finely chop bacon and add, cooking together for five minutes. Reserve half a dozen of the more perfect shrimps and combine the remainder with breadcrumbs, and stir into the onion mixture. Beat in one egg. salt and a pinch of cayenne. If too dry, add a little warm water. Form into a paste, divide out and roll a fish fillet round each piece. Tie with a thread and arrange in an ovenware dish. Melt butter and blend in flour. Stir in milk slowly, stirring until smooth and boiling. Stir in grated cheese, mustard, salt and pepper and vinegar. Pour over the fish and bake in a moderate oven until the top is browned and the fish tender. Thinly slice cucumber without peeling. Arrange a whole shrimp on the centre of each. Place down the centre when the dish comes from the oven.