250 g of fish fillets
2 cups of milk
4 egg yolks
2 eggs
1 tablespoon of salt
1/4 teaspoon of white pepper
Shrimp sauce (see recipe)
Chopped parsley (for garnish)
Shrimp sauce
White sauce (see recipe)
1/3 cup of cooked and chopped shrimp
1 egg, lightly beaten
White sauce: 2 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup of milk
salt and black pepper to taste
250 g of fish fillets
2 cups of milk
4 egg yolks
2 eggs
1 tablespoon of salt
1/4 teaspoon of white pepper
Shrimp sauce (see recipe)
Chopped parsley (for garnish)
Shrimp sauce
White sauce (see recipe)
1/3 cup of cooked and chopped shrimp
1 egg, lightly beaten
White sauce: 2 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup of milk
salt and black pepper to taste
Preheat the oven to moderate temperature (170°C)
Generously grease 6 ramekins with capacity for 1/2 cup
In a blender, place the fish and blend well
Add the milk, egg yolks, eggs, salt, and white pepper
Remove from blender, place in a bowl, and mix well to be smooth and creamy
Distribute among the ramekins
Cover with plastic wrap or aluminum foil
Place in a baking dish and add enough boiling water to reach halfway up the sides of the ramekins
Bake in a bain-marie for 30 minutes or until firm
Remove from water and let rest for 5 minutes
Remove plastic wrap, unmold onto warm plates or a serving platter, and smooth out any rough edges with a knife
Cover with a little of the shrimp sauce and serve the rest on the side
Shrimp sauce: Make white sauce by melting butter in medium heat and adding flour, mixing well
Add milk gradually, stirring constantly
Bring to a simmer and cook for 3 minutes
Season with salt, add cooked shrimp and lightly beaten egg
Serve hot.
