| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish |
2 |
Servings |
INGREDIENTS
| 6 |
oz |
Peeled prawns |
| 8 |
oz |
G potatoes, peeled |
|
|
Salt and black pepper |
| 8 |
oz |
Fresh spinach |
| 1 |
|
Garlic clove, peeled |
| 1 |
oz |
Butter or margarine |
|
pn |
Nutmeg |
| 1/2 |
oz |
Butter or margarine |
| 1/2 |
oz |
Flour |
| 5 |
fl |
Milk |
| 2 |
oz |
Cheese, grated |
INSTRUCTIONS
SAUCE
If the prawns are frozen allow to defrost. Put the potatoes into a pan of
boiling salted water, cook steadily for 10 minutes only then strain. Wash
and trim the spinach, crush the garlic; slice the part-boiled potatoes.
Melt the butter or margarine in a large pan, add the garlic, spinach and
nutmeg and a little seasoning. Cook for 2 minutes then spoon into the base
of a large shallow dish; top with the prawns. Preheat the oven to
190C/375F,Gas Mark 5. For the sauce: Melt the butter or margarine in a
saucepan, add the flour and cook for 1 minute. Add the milk and bring to
the boil, stir- ring or whisking briskly. Cook for 2 to 3 minutes. Remove
from the heat, add halfthe cheese and season to taste. Pour the sauce over
the prawns. Top with the sliced potatoes and the remaining cheese. Bake for
20 minutes or until golden brown. Serve with tomatoes and a green salad.
In a microwave: Make the sauce in a basin.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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