Preheat the oven to 180C/350F/gas4. Put the fish fillets into a lightly buttered ovenproof dish and season with salt, pepper and lemon juice. Cover with foil and bake in the oven for about 20 minutes, until just cooked. Drain off any liquid and quickly flake fish, discarding the skin. Place in a shallow gratin dish. Meanwhile melt the 45g of butter in a saucepan and stir in the flour. Stir for a minute, then draw off the heat and gradually mix in the milk, a little at a time, followed by the cream. Simmer for 5-10 minutes, until thick, with no trace of raw flour taste. Draw off the heat again and stir in the shrimps or prawns (if using), then the egg yolks, salt and pepper. Pour over the cooked fish and sprinkle with Parmesan. Whip under a preheated grill until nicely browned. If you have cooked the fish in advance, or are using left-overs from another meal, prepare as above, but finish the gratin in the oven at about 190C/375F/gas5, baking until nicely browned - about 20-25 minutes.
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|Serving Size: 1 Serving (373g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 310 (78%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 888.3mg||273 %|
|Sodium 158.5mg||5 %|
|Potassium 165.3mg||4 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 9.9g|
|Protein 13.2g||19 %|
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Calories per serving: 400
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