Seafood Stramash by Wendy Gudgeon
ROBERT PAUL
chartered architects
‘Stramash’ is the Scots word for a bit of a mess. This dish may look it but it is absolutely delicious!
Ingredients: • 700g/1½ lbs mixed cooked seafood and shellfish e.g. salmon, haddock, cod, mussels etc.
• • •
• •
50g/2oz thinly sliced strips red pimento (from a jar)
425ml/15fl.oz crème fraiche enough to bind)
Lemon juice, coriander, garlic to taste 225g/8oz wholemeal breadcrumbs 50g/2oz grated parmesan
Method: •
In a large bowl combine the fish and shell fish.
• Mix in the thinly sliced pimento and crème fraiche.
• Add lemon juice, coriander, garlic and seasoning to taste.
• •
Divide between 4 (main course) or 6 (starter) scallop shells or oven-proof saucers.
Top each pile with a generous sprinkling of the breadcrumb mixture flavoured with parmesan and garlic
• Cook on a tray in a med. oven Gas 5/190C for approx 20 mins. until a light golden brown.
•
Sprinkle with freshly chopped parsley and serve immediately with a salad to accompany.
Wendy Gudgeon Tel: 01786 824487
wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk
102 High Street, Dunblane T. 01786 825575
E. info@
paul-architects.co.uk www.paul-architects.co.uk
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