Fish and shrimp casserole

Ingredients for 4 servings:

• 250 ml white wine, dry
• 12 m.-sized shrimp(s), raw
• 4 spring onions, finely chopped
• 80 g butter
• 1 tbsp Cajun spice mix, maybe a little more (see recipe below)
• ¼ tsp sweet paprika powder
• ½ tsp basil, dried
• 375 ml cream
• 650 g fish fillet(s) (whitefish)
• 2 tsp mustard powder
• 125 ml olive oil
• 200 g rice, freshly cooked
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp white pepper
• 2 tsp pepper, coarse black
• 1 ½ tsp cayenne pepper
• 2 tsp thyme, dried
• ½ tsp oregano, dried

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quickly cook the prawns in wine until tender. Peel and devein. Reserve the wine. Sauté the spring onions in 50g butter for one minute, add ½ tbsp Cajun seasoning, paprika, basil, and cream. Stir in the wine and prawns and simmer for about 3 minutes. Sprinkle the fish fillets with the remaining Cajun seasoning and mustard powder. Heat oil and 30g butter in a large pan and fry the fish. Cut into even pieces. Place the rice in an ovenproof dish, arrange the fish on top, and pour the sauce and prawns over it. Preheat the oven to 200°C and bake the casserole for 10 minutes.