2.2 pound (1 kg) white fish, fillet without skin 1 pound (450 grams) scallop 1.8 cup shrimps, boiled and peeled 1/2 pound hard cheese, grated 5 oz (140 grams) butter 1 cup 33% cream 1/2 cup milk 1/2 cup dry white wine 2 onion 5-6 leaves spring onion 1 tbsp horseradish root root, grated 1 oz (25 grams) parsley root 2 slices white bread 2 tbsp wheat flour salt and pepper to taste | Directions: Melt a portion of butter, add flour and stir on heat till it becomes goldish. Continueing stiring add wine, milk and cream. Bring the mixture to a boil and thicken it. Then add salt, pepper, some cheese, grated horseradish root and chopped onions.
Melt the rest of the butter and fry scallops, stirring, till juice appears. Then put pulp of white bread and stir. Put the mass into the greased form, add diced fish, boiled and peeled shrimps, pour the sause.
Sprinkle the baked pudding with the rest of the cheese and butter. Bake it until the crust becomes goldish.
Before serving sprinkle the baked pudding with cut spring onions and parsley greens. |
