1 halibut or other fine fish of 1 1/2 to 2 kg
1 kg of cooked shrimp shells included
12 eggs
1 ripe avocado or equivalent to three fingers of form
2 cups of milk
2 tablespoons of melted butter
2 tablespoons of grated Parmesan cheese
2 tablespoons of all-purpose flour
1 cup of white wine
thick tomato sauce made with 1/2 kg of peeled and seeded tomatoes
seasoning to taste
1 halibut or other fine fish of 1 1/2 to 2 kg
1 kg of cooked shrimp shells included
12 eggs
1 ripe avocado or equivalent to three fingers of form
2 cups of milk
2 tablespoons of melted butter
2 tablespoons of grated Parmesan cheese
2 tablespoons of all-purpose flour
1 cup of white wine
thick tomato sauce made with 1/2 kg of peeled and seeded tomatoes
seasoning to taste
Cook the fish in water, salt, and seasonings
Don't leave it on the heat too long so it stays firm
After cooking, remove large flakes without skin and bones and reserve
Peel the shrimp, leaving 24 of the largest intact, chopping the rest into small pieces and mixing with tomato sauce
Cook 6 eggs and cut into slices
Soak the bread in milk until well moistened, then strain, adding in sequence 6 raw yolks, flour, cheese, melted butter, white wine, and whites in snow
Season to taste
Take two molds with domes, grease them, and place at the bottom two slices of paper towels greased
Arrange 12 shrimp in each one forming a crown around the dome and arranging in layers the creme, fish flakes, egg slices, and so on until all ingredients are used up
Dust with cheese and bake
Unmold the puds into two large plates and garnish with tomato sauce and shrimp.
