- 4 NAN BREADS
- 1 DECILITER TOMATO KETCHUP
- 1 DECILITER YOGURT
- 1 TSP CURRY POWDER
- 1 TSP HOT CHILI POWDER
- 200 GRAM FISH FILLET, in cubes
- 200 GRAM PRAWNS
- SOME GREEN ONIONS, chopped
- 100 GRAM FETA, in cubes
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- 500 GRAM FISH FILLET, in cubes
- 200 GRAM PRAWNS
- 2 DECILITER WHITE WINE
- 2 DECILITER FISH STOCK
- 100 GRAM BUTTER
- 50 GRAM FLOUR
- 4 POTATOES, 10 minutes cooked
in the skin
- 100 GRAM CHEESE, grated
- 1 TBSP DILL, chopped
- 1 TBSP CAPERS
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Mix the tomato ketchup with the yogurt,
the curry powder and the chili powder en distribute this over the nan
breads. Put the fish, the prawns and the green onions on top, followed
by the feta. Bake the nan breads 10 minutes at 200 degrees
Celsius.
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Put the wine and fish stock in a a
pan, bring to the boil, add the fish and simmer 5 minutes. Take the
fish out, put the fluid in a bowl. Melt 50 gram butter with the flour,
simmer for 5 minutes, and add the chicken stock, heat till it thickens,
stir well. Add the dill and pepper and salt to taste. Put the fish and
prawns on the bottom of an oven dish, pour the sauce on top. Grate the
potatoes, melt the remaining butter and stir through the potatoes, as
well as the capers. Spoon the grated potatoes on the fish and the cheese
on top. Bake 30 minutes at 200 degrees
Celsius.
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