We shamelessly adapted this from a recipe of Doyles' seafood restaurant in Sydney. They in turn attributed it to one Dr Lola Power. So thank you, Lola.
- 400g raw peeled prawns
- 400g New Zealand Snapper
- 2 tbsp butter
- 1 tbsp plain flour
- 2 spring onions, thinly sliced
- 1 tsp dry mustard
- 1 small leaf fresh basil, crushed
- ½ tsp dill
- 150ml/5fl oz single cream
- 150ml/5fl oz milk
- 1 tsp dried green or black peppercorns, crushed
- 450g/16oz button mushrooms
- Dash of tabasco
- 50g/2oz parmesan cheese grated
- Cut fish into 5cm/2 in portions. Slice the mushrooms.
- Melt butter in saucepan, add flour, stirring until smooth and mixture leaves side of saucepan. Turn heat down, add spring onions, mustard, basil and dill.
- Gradually add milk, then cream, stirring continuously until sauce is smooth. Add a pinch of salt and crushed peppercorns.
- Add prawns.
- In a separate pan, cook fish for 5 minutes in a little salted water. Drain carefully, treating fish gently to ensure it doesn't break up.
- Slice mushrooms, place in the bottom of a pre-heated casserole, carefully place fish on top, then pour sauce and prawns over. Add tabasco and season to taste, sprinkle parmesan on top.
- Place in a hot oven for a few minutes to brown.
- Decorate with chopped parsley (and a sprinkle of paprika?). Serve with lemon wedges.