Recipe: Cod and Shrimp Supper Dish with Crispy Topping (microwave, 1980's)

COD AND SHRIMP SUPPER DISH WITH CRISPY TOPPING

4 (3 oz each) frozen cod steaks, thawed
4 tbsp butter
Salt and freshly ground black pepper to taste
1 oz flour (about 1/4 cup)
2 cups milk
3 oz Cheddar cheese, shredded
4 oz peeled shrimp
1 recipe Crispy Topping (recipe follows)
GARNISHES:
Tomato wedges
Parsley

Arrange the fish steaks in a ring on a dinner plate. Divide 2 tablespoons butter into 4 pieces; put a small knob onto each fish steak. Season with salt and pepper and cover with cling wrap. Microwave on Full power for 3 1/2 minutes. Set aside.

Microwave the remaining 2 tablespoons butter in a 4 cup bowl for 1 minute on Full Power. Stir in flour and then gradually stir in the milk; season to taste. Microwave on Full Power for 2 minutes. Beat well. Microwave on Full Power for a further 2 minutes. Beat in the cheese.

Cut the fish into bite size pieces and arrange in a suitable dish with the shrimp. Pour the sauce evenly over the fish. Sprinkle with the crispy crumbs. Microwave on Power 4 for 7 minutes.

Serve immediately, garnish with tomato and parsley.

CRISPY TOPPING

Serve as a crispy finish for sweet and savory dishes.

2 1/2 oz butter
4 oz fresh brown breadcrumbs
2 oz oatmeal

Put the butter into a 6 cup mixing bowl and microwave on Full Power for 1 1/2 minutes.

Stir in the breadcrumbs and oatmeal. Microwave on Full Power for 2 1/2 minutes. Stir. Microwave on Full Power for 2 minutes.

Allow to stand for 5 minutes before using. Alternatively, the topping may be cooled and stored in an airtight container.

Makes 4 servings
Source: Microwave Cooking by Beverley Piper, 1985