Zucchini with fish and shrimp filling

Ingredients for 4 servings:

• 200 g raw prawns, without head and shell, diced
• 4 zucchini, approx. 200g each
• Salt
• 3 slices of toast
• 200 g cod fillet(s), diced
• 1 bunch dill, plucked except for a few stalks and finely chopped
• 1 bunch of spring onions, finely chopped
• 2 egg yolks
• ½ lemon(s), grated peel
• Black pepper, freshly ground
• 2 tbsp herb butter
• 1 tbsp flour
• 100 ml white wine
• 200 ml vegetable stock
• 200 ml cream
• 3 tsp grainy mustard
• Sugar
• 1 tbsp lemon juice
• 50 g Parmesan

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Preheat oven to 200°C. Halve the zucchini lengthwise, scoop out the insides, leaving a 1/2-1 cm wide edge. Salt the inside and turn upside down on kitchen paper to drain. Soak the bread in plenty of cold water; then squeeze out the excess moisture and knead it with the fish, shrimp, chopped dill, spring onions, egg yolks, and lemon zest. Season generously with salt and pepper. Pat the zucchini halves dry, divide the fish mixture between the halves, place them on a baking sheet, cover with baking paper, and bake in the oven on the lowest rack for 20 minutes. Melt the butter. Sauté the flour while stirring, then add the wine, stock, and cream. Bring to a boil and simmer for 15 minutes, stirring frequently. Add the mustard, stir in the lemon juice, and season to taste with salt, pepper, and sugar. Sprinkle the zucchini with Parmesan cheese, grill under the broiler for 3-5 minutes, and garnish with the remaining dill and lemon slices, if desired. Serve with the sauce. Mashed potatoes are a great addition.