02 January 2013,23:42 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Preheat the oven to 180°C (350°F/Gas 4). Grease a 2 litre (70 fl oz/8 cup) ovenproof dish. Melt 60 grams (2 ¼ oz) of the butter in a saucepan over low heat.
  • Stir in the flour until pale and foaming. Remove from the heat and gradually stir in the wine, cream and milk.
  • Return to high heat and stir until the sauce boils and thickens. Season. Add the cheese, mustard, horseradish, onion and crumbs. Mix well and set aside.
  • Melt the remaining butter in a large pan and add the fish and scallops in batches.
  • Stir over low heat until the seafood starts to change colour. Drain, add to the sauce along with the prawns, then transfer to your dish.
  • Mix together the topping ingredients and spread over the seafood. Bake for 35 minutes, or until golden.


  • 80 grams butter
  • 60 grams plain (all-purpose) flour
  • 125 ml dry white wine
  • 250 ml thick (double/heavy) cream
  • 250 ml milk
  • 125 grams cheddar cheese, grated
  • 2 tablespoons wholegrain mustard
  • 1 tablespoon horseradish cream
  • 6 spring onions (scallions), chopped
  • 80 grams fresh breadcrumbs
  • 1 kg skinless firm white fish fillets, cut into bite-sized cubes
  • 450 grams scallops, without roe, membrane removed
  • 400 grams cooked, peeled small prawns (shrimp)


  • 240 grams fresh breadcrumbs
  • 3 tablespoons chopped flat-leaf (Italian) parsley
  • 60 grams butter, melted
  • 125 grams cheddar cheese, grated

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