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  We Specialise in Gites and Cottages with Pools in the South Vendee. France.
Coquille de Poisson
Preparation Time  20 Mins           Cooking Time. 20 Mins           Difficulty = simple
    Serves   4 people
200g of cold fish (cod, Hake, whiting etc.)
3 onions.
2 garlic cloves.
3 desert spoonsfulls of Parsley.
60g of butter.
8 desert spoonsfulls of Bechamel sauce made from 50g of butter, 2 desert spoons of flour, and ¼lt of milk.
4 desert spoonsfulls of bread crumbs.
salt and pepper
1. Prepare the Bechamel sauce.

2. Peal the onions and finely slice, in a
    casserole on medium heat add the onions 
    to 40g of butter and cook till transluscent.

3. Add the fish to the onions and stir in the
    bechamel sauce using a wooden spoon.

4. Peel and finely chop the garlic then add
    with the parsley to the mixture.season
    with salt and pepper.

5.  Devide the mixture into individual dishes.

6.  Cover the mixture with the bread crumbs
     add a knob of butter and put the oven for
     15mins at 200° (mark 6)

Serve as an entree with a Muscadet sur lie wine
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