Baked avocados

Ingredients for 4 servings:

• 1 onion(s)
• 2 tbsp butter
• 1 tsp curry
• 100 g rice (long grain rice)
• 375 ml chicken broth
• 1 bay leaf
• Salt
• pepper
• 200 g crabs, the meat or shrimps
• 2 tbsp chutney (mango chutney)
• 2 large avocados
• lemon juice
• 100 ml hollandaise sauce
• 2 tbsp Parmesan, grated
• 2 stalks of parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and finely chop the onion. Sauté in hot butter until golden brown and season with curry. Add the rice and sauté for a few minutes, stirring. Stir in the stock, bay leaf, salt, and pepper, and bring to a boil. Cover and cook for about 20 minutes. Finely chop the crab meat and mix it loosely with the chutney into the rice. Halve the avocados and remove the stones. Immediately drizzle the avocados with lemon juice and place in a shallow baking dish. Fill the halves with the rice mixture. Pour over the hollandaise sauce and sprinkle with Parmesan cheese. Bake in the preheated oven for about 15 minutes. Wash and chop the parsley and sprinkle it over the avocados. Electric oven: 175°C, Gas mark 3