4 oz (100 g) shortcrust pastry
150 - 200 g (6 - 8 oz) peeled shrimps or prawns
50 ml (1/4 pint) cream
salt and pepper
200 g (8 oz) cooked, flaked white fish
2 oz (50 g) fresh breadcrumbs
1 tbsp plain flour (All purpose)
pinch of nutmeg
150 - 200 g (6 - 8 oz) peeled shrimps or prawns
50 ml (1/4 pint) cream
salt and pepper
200 g (8 oz) cooked, flaked white fish
2 oz (50 g) fresh breadcrumbs
1 tbsp plain flour (All purpose)
pinch of nutmeg
method
1. Arrange the fish, shrimps, breadcrumbs and seasoning in a circular ovenproof dish.
2. Mix the flour into the cream and blend smoothly. Pour over the fish.
3. Roll out the pastry and cut into long strips.
4. Affix one strip all around the edge of the dish, moisten and lay the other strips across in a criss-cross pattern.
5. Glaze the strips lightly.
6. Bake for 20 - 25 minutes at 200°C, 400°F, mark 6.
2. Mix the flour into the cream and blend smoothly. Pour over the fish.
3. Roll out the pastry and cut into long strips.
4. Affix one strip all around the edge of the dish, moisten and lay the other strips across in a criss-cross pattern.
5. Glaze the strips lightly.
6. Bake for 20 - 25 minutes at 200°C, 400°F, mark 6.
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