ingredients
serves 6
3/4 pound cod fillet, skinned and cut into strips
4 - 6 ounce peeled shrimps
6 scallops, cut into quarters
juice of 1 lemon
salt and pepper
1/4 cup butter
1 small onion, finely chopped
1/2 cup white wine
3 tablespoons All purpose flour
3/4 pint milk, infused with a bay leaf, a blade of mace and a few peppercorns
1/4 cup Parmesan cheese, grated
a few parsley sprigs to garnish
method
1. Mix the cod strips, shrimps and scallops with the lemon juice and seasoning, then divide between six deep scallop shells or ovenproof dishes.
2. Melt the butter in a saucepan, add the onion and cook until soft, then add the wine and bring to the boil.
3. Simmer until reduced by half, whisk in the flour and cook until smooth, stirring continuously.
4. Strain in the infused milk, bring back to the boil and simmer for 2 to 3 minutes.
5. Taste and adjust the seasoning and spoon this sauce over the fish to cover it completely.
6. Sprinkle with the cheese and bake at the top of a moderately hot oven (190°C, 375°F, gas 5) for 20 to 30 minutes, or until golden brown on top.
7. Serve immediately, garnished with sprigs of parsley.
