Fill: Cook the fish in the oven with lemon, came and salt for 15 minutes.
| 🚻 4 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Ingredients to make stuffed: |
| 4 units of rowing shells 40 grams of grated cheese 25 grams of butter Relleno: 1 rodaja of rape 1 slice of hake 100 grams of mussels 100 grams of gamba tail 1 small glass of dry white wine 1 unit of lemon 1 jet of oil 1 pinch of salt | Bechamel sauce: 1 glass of milk. |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white wine, |
Ingredients to make stuffed:
2. Open the mussels steamed and remove the shells. Remove the fish from the oven, remove the thorns and crumble it.
3. Fry and peel the prawns, chop them and mix them with mussels and fish.
4. Bechamel: brown the flour in butter and, stirring, pour hot milk.
5. Remove until it starts boiling and sprinkling with nutmeg, salt and pepper to taste, while stirring, until it thickens.
6. Mix the Bechamel with the filling and distribute in the empty beam shells.
Trick: If you do not have Santiago shells, you can use crab shells or other similar container
7. Put butter pieces and sprinkle with grated cheese. Gratin in the oven for a few minutes.
8. Serve Santiagos scallops at the time and accompany with a little roasted bread.
