Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- Long grain brown rice measured to the 275ml level in a glass measuring jug
- 570 ml boiling water
- 1 dsp oil
- 1/2 x onion (finely minced)
- 75 gm golden brown raisins or possibly sultanas
- 700 gm seafood (the fish you use for this can be any mix you like fresh crab king prawns scallops etc. eg 225 g each of prawns halibut skinned and cut into chunks and scallops sliced)
- 110 gm butter
- 110 gm mushrooms sliced
- 75 ml dry sherry
- 25 gm plain flour
- 2 tsp ftesh toot ginger peeled and grated
- 2 tsp warm curry pwdr
- 1/2 tsp mustard pwdr
- 275 ml single cream
- 110 gm Cheddar cheese grated Cayenne pepper
- 1 x salt and freshly mliled black pepper
Инструкции
- Preheat oven to gas mark 6 4000F (200 degrees C).
- Youll also need a buttered baking dish measuring 20 by 30cm and 5cm deep.
- First cook the rice by heating the oil in a medium sized saucepan and adding the onion.
- Cook for 5 min or possibly so to soften then add in the rice and raisins (or possibly sultanas) and stir them around to get them coated with oil.
- Now pour in the boiling water stir once then cover the pan and leave to cook over a very gentle heat for 40 min or possibly till all the liquid has been absorbed and the grains are tender.
- While the rice is cooking you can be preparing the filling.
- Heat 50g of the butter in a large frying pan and saute/fry the mushrooms for 23 min then remove them with a draining spoon and keep them on one side in a dish.
- Now add in another 25g of butter to the pan and when it has melted add in the halibut pcs and the sliced scallops together with the sherry.
- Cook for 45 min keeping the heat at medium then transfer the fish to join the mushrooms in the dish.
- Pour the juices from the pan into a jug.
- Next add in the final 25g of butter to the pan and when melted stir in the flour until smooth and add in the ginger curry pwdr and mustard.
- Now gradually stir in the reserved fish liquid and the cream and when it has thickened pour the sauce over the fish and mushrooms.
- Add in the prawns then mix everything together taste and season well.
- Arrange the rice in the base of the buttered baking dish spoon the fish mix over which sprinkle the surface with the grated cheese and a dusting of cayenne.
- Bake in the oven for 30 min or possibly till the top is brown and bubbling.
- Serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 569 | |
| Calories from Fat 399 | 70% |
| Total Fat 45.39g | 57% |
| Saturated Fat 28.39g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 369mg | 15% |
| Potassium 404mg | 12% |
| Total Carbs 27.92g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 13.85g | 9% |
| Protein 11.47g | 18% |
