recipes
Seafood Parmeggiana
Serves:
Ingredients
- Sliced aubergines
- 50g flour
- 50g butter
- 100ml fish stock
- Tomato sauce
- Basil leaves
- 30g mussels
- 30g prawns
- Pecorino cheese
Method
Pan fry the sliced aubergines. In another pot, melt the butter and then add the flour and mix thoroughly. Add the fish stock slowly and mix (similar to when making bechamel sauce). When this is cooked, add the raw seafood. Then in a dish, place the aubergines, then top with the seafood mix and some tomato sauce. Repeat this until you have 4 complete layers. Sprinkle grated pecorino cheese on top and bake in a hot oven for 30minutes.
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