Prepare a white bechamel sauce with 250 ml of semi skimmed milk and 250 ml of home made fish stock. Season with a ½ of a cube of fish broth, nutmeg, pepper and salt. Add 300 grams of North Sea shrimps and a bit of lemon juice.
Boil 4 chopped medium sized potatoes in salted water al dente. Drain and put in an oiled oven dish.
Add the sauce with shrimps. Finish with breadcrumb. Spread a few small pieces of butter on the surface. Put in the oven at 200° for 30mins.
Serve with a lot of green salad. Yummie! Thanks, Iris.
Doc V's Healthy Kitchen 