North Sea shrimps in a cheesy sauce in between two layers of potato puree, thanks to my first cooking teacher, my mother.

My mother always made our favorite menu on our birthdays. Mine was definitely or chicken with the best curry sauce ever, or this lovely mixture of puree, cheesy sauce and North Sea shrimps. We decided to sacrify 800 grams of our frozen treasures (brought at our last  trip to Belgium). Boil 2.5 kilo of peeled and chopped potatoes in salted water, with a few bay leaves and a pinch of butter (to avoid overcooking). For this amount of potatoes I use the ‘passe-vite’. Mix the puree with some milk, butter, pepper, salt and nutmeg.

Make 1.5l of cheesy sauce. Start with 3-4 table spoons of butter in a hot pan. Add 3-4 table spoons of flour. Stir and add 250 ml of fish broth on the moment the smell of cookies comes into your nose. Stir and add 1l of semi skimmed milk. Keep on stirring until the sauce boils and thickens. Add pepper, salt, nutmeg and some lemonjuice (I always add 1 chopped garlic clove because I love it). Stop the fire. Add 70 grams of grated emmental or gruyere and 600 grams of peeled North Sea shrimps (remove the extra liquid). Oil a nice oven dish. Start with a layer of puree, then the cheesy sauce and cover with a layer of puree. Put fine breadcrumb mixed with a bit of grated cheese on top. Put in the oven at 180° for 30-40 mins (cover if the crust becomes to brown). Before serving finish with 200 grams of fresh North Sea shrimps. The best food ever! Thanks, mom, for this lovely recipe.


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