Seafood gratin

Name: Seafood gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 165 g Long grain and wild rice; 50 g medieval Gouda cheese; 500 g Plaice fillet (without skin); 200 g Deep-sea crab meat; 7-10 Tbsp Juice of 1 lemon; 2 small bananas; 30 g Butter or margarine; 20 g Flour; 100 g Whipped cream; 1 TABLESPOON Curry; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 package (150 g) frozen peas; 7-10 Tbsp flat leaf parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

165 g Long grain and wild rice
50 g medieval Gouda cheese
500 g Plaice fillet (without skin)
200 g Deep-sea crab meat
7-10 Tbsp Juice of 1 lemon
2 small bananas
30 g Butter or margarine
20 g Flour
100 g Whipped cream
1 TABLESPOON Curry
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 package (150 g) frozen peas
7-10 Tbsp flat leaf parsley

Directions

1
Put rice in 1/2 litre of boiling salted water and cook covered over low heat for about 20 minutes. Grate cheese. Wash fish briefly, dab dry and cut into 2 cm wide pieces. Sprinkle fish pieces and crabs with the juice of 1/2 lemon. Peel and slice bananas and sprinkle with the remaining lemon juice.
2
Heat 20 g fat in a pot. Add flour and sweat briefly. Add 1/8 litre water and cream. Bring everything to the boil while stirring. Season sauce with curry, salt and pepper. Spread 4 casserole dishes with the remaining fat. Put 8 prawns aside for garnishing. Carefully mix rice, peas, crabs, plaice fillets and banana slices into the curry sauce and fill into the bowls. Sprinkle everything with cheese.
3
Spread 4 casserole dishes with the remaining fat. Put 8 prawns aside for garnishing. Carefully mix rice, peas, crabs, plaice fillets and banana slices into the curry sauce and fill into the bowls. Sprinkle everything with cheese. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Garnish the gratin with prawns and parsley before serving
4
Form: Cousances