Fish and Shrimp Cream with Mayonnaise (Manuela's Fish Cream)

Name: Fish and Shrimp Cream with Mayonnaise
Ingredients: 1 kg of tempered fish with salt and lemon; 1 kg of cleaned shrimp tempered with salt and lemon; 1 and a half cups of milk; two tablespoons of cornstarch; nutmeg; half cup of coconut milk; mayonnaise; four tablespoons of olive oil; one onion; parsley; bay leaf; oregano; six tomatoes

1
1 kg of tempered fish with salt and lemon
2
1 kg of cleaned shrimp tempered with salt and lemon
3
1 and a half cups of milk
4
two tablespoons of cornstarch
5
nutmeg
6
half cup of coconut milk
7
mayonnaise
8
four tablespoons of olive oil
9
one onion
10
parsley
11
bay leaf
12
oregano
13
six tomatoes

Ingredients

1
1 kg of tempered fish with salt and lemon
2
1 kg of cleaned shrimp tempered with salt and lemon
3
1 and a half cups of milk
4
two tablespoons of cornstarch
5
nutmeg
6
half cup of coconut milk
7
mayonnaise
8
four tablespoons of olive oil
9
one onion
10
parsley
11
bay leaf
12
oregano
13
six tomatoes

Directions

1
Roast the tomatoes, onion, parsley, bay leaf, oregano, and pepper in olive oil, then strain everything through a sieve
2
Divide the roast into two parts, soaking one part with the fish (which is once cooked and flaked) and the other part with the shrimp
3
Once the shrimp is cooked, add milk, cornstarch, and nutmeg
4
After the cream has thickened, stir in coconut milk off heat to prevent curdling and adjust seasoning as needed
5
In a rectangular baking dish, arrange layers of fish, shrimp cream, and mayonnaise, alternating with the last layer being mayonnaise
6
Garnish with chopped lettuce and a tomato flower in the center
7
Note: The fish should preferably be fillets or from the fleshy part of the fish.