- 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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