16 large cod fillets
2 tablespoons of lime juice
1 tablespoon of salt
1/8 teaspoon of white pepper
For the filling:
500 g of shrimp
2 egg whites
1 cup of heavy cream
1 tablespoon of salt
1 tablespoon of catchup
1 tablespoon of chopped onion
2 tablespoons of dry white wine or Madeira
1 tablespoon of butter or margarine
For the sauce:
1/4 cup of butter or margarine
1/4 cup of all-purpose flour
1/2 teaspoon of salt
1 cup of heavy cream
1 tablespoon of catchup
2 egg yolks
1/4 cup of dry Madeira wine
For garnish;
500 g of medium shrimp
Talos of dill (optional)
16 large cod fillets
2 tablespoons of lime juice
1 tablespoon of salt
1/8 teaspoon of white pepper
For the filling:
500 g of shrimp
2 egg whites
1 cup of heavy cream
1 tablespoon of salt
1 tablespoon of catchup
1 tablespoon of chopped onion
2 tablespoons of dry white wine or Madeira
1 tablespoon of butter or margarine
For the sauce:
1/4 cup of butter or margarine
1/4 cup of all-purpose flour
1/2 teaspoon of salt
1 cup of heavy cream
1 tablespoon of catchup
2 egg yolks
1/4 cup of dry Madeira wine
For garnish;
500 g of medium shrimp
Talos of dill (optional)
Wash the fish fillets with cold water and pat them dry with paper towels
Eggsperimentally coat both sides with lime juice and sprinkle with salt and pepper
Grease a 25 cm diameter ring mold with butter or margarine
Fill the mold with the fish, placing the darker side facing up, slightly overlapping and spilling over the edges of the mold, as well as the center hole
Peel and remove the gills from the shrimp and wash them under cold water
Dry them with paper towels and cut them in half
Place them in a blender, add the egg whites, heavy cream, salt, catchup, onion, and wine, and blend at high speed for 2 minutes until smooth
Fill the mold with the creme
Preheat the oven to moderate temperature (170°C)
Fold the edges of the fish over the filling
Use a sturdy spoon to spread 1 tablespoon of melted butter or margarine on the surface
Cover it lightly with aluminum foil or paper, and place it in a baking dish filled with hot water to a height of 2 cm
Bake for about 30 minutes or until firm
Do not overcook (the fish should be tender when tested with a fork)
While the fish is baking, make the sauce
Heat a pan with butter or margarine and let it melt
Remove from heat and stir in flour and salt well
Add heavy cream and catchup slowly, stirring well
Return to heat and cook over low heat, stirring constantly, until thickened and creamy
Let stand for 1 minute and remove from heat
Beat egg yolks in a small bowl and add gradually to the warm sauce, whisking well
Add wine and stir well
Heat the pan over low heat with the sauce until warmed through
Remove from heat and keep warm in a water bath
If the mold has released too much liquid, drain well and release the edges with a knife
Dish out onto a preheated plate
Garnish the center with whole shrimp, cleaned and cooked, and some dill sprigs
Finally, drizzle a little sauce over the top, serving the rest in a sauce boat
If the sauce thickens too much, add a little warm milk
Serve 6 to 8 portions.
