This is a delicate dish, easy to make with a mixture of Cod, Scallops and prawns. The Saffron adds a touch of luxury to this Spanish dish. Serve it with lightly toasted bread coated in Olive Oil.
INGREDIENTS Serves 6
1 onion finely chopped
75g butter
4 tablespoon plain flour
600ml full fat milk
Zest of 1 lemon
A generous pinch of Saffron powder
Salt and Pepper
2 large egg yolks lightly beaten
5 tablespoons Sherry
250 gr Scallops with roe
250 gr Raw prawns
250 gr Skinless cod
2 tablespoons Olive. oil
3 tablespoons Breadcrumbs
25 gr melted butter
METHOD
Pre heat oven to 200°C
Sauté the onion in the butter over a low heat, until it is soft but not coloured.
Add the flour and stir with a wooden spoon for about two minutes. Gradually add the milk a little at a time. Whisking all the time until you have a rich creamy sauce.
Add the lemon zest, the saffron, Sherry, and the salt and pepper. Simmer over a low heat for 10minutes, Stirring occasionally. Add the eggs, stir well and set aside.
Cook the scallops in the Olive Oil for about 2 minutes until they are slightly seared. Transfer to a baking dish.
Cook the prawns, for a minute Flipping them over in the pan until they turn Pink. Add to the dish.
Put the cod in the pan and fry for 5 minutes sprinkling with salt as you go. turning the fish over from time to time, until the flesh starts to flake. Transfer to the dish.
Pour the Sauce over and stir gently.
Mix the breadcrumbs in the melted butter. Sprinkle over the dish. Place in the oven. Cook for 15 minutes. Then brown under the grill.
Serve with a Toasted Baguette with Olive Oil poured over.
Original Recipe Claudia Roden “Spain”
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