Seafood potpourri

INGREDIENTS for 4 PERSONS 4 fillets of plaice, 10/12 shrimp with heads, 8 peeled prawns, mussels 20.

For the filling: 300 g spinach, 1 shallot, 1 knob of butter, 20 g of grated Parmesan cheese, salt and white pepper.

For the sauce: 150 g of rice cooking water, 1 tablespoon of cornstarch, 1 tablespoon of chopped parsley.

For the garnish: 250 g of brown rice or similar Flora, salt.

PROCEDURE prepare the filling: Cook the spinach stems and well washed with a pinch of salt for about 6 minutes.

Drain and strizzateli well.

In a pan place a knob of butter, add chopped scallions, spinach, parmesan, salt and pepper and cook for 5 minutes.

Spread this mixture over the fillets of plaice divided in two vertically so that the skin remains inside and let the spring rolls.

Place standing on the sides of the basket (second session) for steaming.

To arrange the prawns, then shrimp and mussels clean above: close the basket.

Put water to boil, add salt and place the first session with rice, Cook for about 35 minutes.

After 15 minutes the second session and check the cooking of crustaceans.

After cooking, place the rice in a large heated dish and place the fish in the Middle, keep warm and prepare the sauce.

Put in a saucepan, cooking water dl rice and maize flour, Cook for 2 minutes and add cream and curry; After a minute, add the lemon juice and parsley and cook for a few seconds.

Rice and sprayed the fish with a side of salsa and the rest serve in a gravy boat.

AND? an excellent and tasty dish.