Christmas elbows filled with Seafood
300g. Christmas elbows
1 Tablespoon of Flour
250 ml of milk
The Christmas elbows are boiled for 20 minutes, drained then rinsed in cold water for 5 minutes and drained again. Monkfish is diced, breaded and fried; prawns are peeled, diced and fried. A béchamel sauce is made in a pan using flour, an onion and 250ml of milk. After that, the monkfish and the prawns are added to the béchamel and everything is stirred. When it is cooled, the Christmas elbows are filled using a pastry bag. Finally, the Christmas elbows are breaded and fried.