Gefiillter Heilbutt mit Krabben

Gefiillter Heilbutt mit Krabben (gay-fool-teh hile-boot mitt krah-behn), halibut stuffed with shrimps and crabmeat, is a marvellous dinner party dish. Serve with fried rice and a tomato salad and accompany with a well-chilled white Moselle wine, such as Zeltinger.

4 oz. canned crabmeat

2 oz. plus

1 teaspoon butter

8 oz. shrimps, shelled

2 tablespoons flour

8 fl. oz. fish stock

2 fl. oz. double cream

2 fl. oz. dry white wine

4 oz. mushrooms, wiped clean and chopped

1 small green pepper, white pith removed, seeded and chopped

2 oz. cooked rice

½ teaspoon salt

1 teaspoon black pepper x

3 lb. tail end of halibut, centre bone removed

1 oz. butter, melte.d parsley sprigs lemon wedges

Remove any shell and cartilage from the crabmeat and set aside.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Lightly grease a large shallow baking dish with the tea-spoon of butter. Set aside.

In a large frying-pan, melt the remaining butter over moderate heat. When the foam subsides, reduce the heat to low and add the crabmeat and shrimps to the pan, stirring with a wooden spoon until they are well coated in butter. Stir in the flour.

Pour in the fish stock, cream and wine, stirring constantly until they are blended. Heat gently until the liquid is hot but not boiling.

Add the mushrooms, green pepper, rice, salt and pepper, stirring constantly. Remove the pan from the heat and spoon the crabmeat mixture into the pocket of the halibut.

Spread the excess crabmeat mixture over the bottom of the baking dish. Arrange the stuffed fish on top and pour over the melted butter. Cover the dish and place it in the oven. Bake the fish for 50 minutes, or until it is very tender but still firm.

Remove the baking dish from the oven and serve the fish at once, garnished with the parsley and lemon.

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