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Baked Fish with Shrimp

Reviewed: Apr. 7, 2007
I have now done this recipe twice with crab. I find I need twice as much sauce. 4 tblsp of butter, 3 -4 tblsp of flour and 2 cups of milk. I've added seasonings to the sauce and it works better than seasonings to the fish. You can't put too much parmesan on top. The whole thing is like an old fashioned sole mornay - truly yummy. Thanks so much to Mary Lynn Tumlin for the share.
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