Serves 3 as a main course or 6 as a starter
4 courgettes (choose the size carefully if you are doing them as a starter)
1 tsp tomato puree
175g / 6oz raw prawns
175g / 6oz monkfish fillet or similar firm fish (ie Pollock, cod or haddock)
25g / 1oz butter, plus extra for greasing
2 tbsp brandy
For the Mornay sauce
25g / 1oz butter
25g / 1oz flour
300ml / ½ pint milk
25g / 1oz grated Parmesan
25g / 1oz cheddar
Extra grated cheese and a little paprika for the topping
Wipe the courgettes and wrap in buttered foil. Bake in a preheated oven 190C / fan 170C / gas 5 until tender – about 15-20 minutes. Cut off the top of each courgette and using a teaspoon carefully remove the centre. Melt ½ of the butter, add the finely chopped shallots and cook until soft. Work in the tomato puree, add the courgette pulp, season and fill into the skins.
Cook the prawns and fish in the remaining butter then flambé with the brandy and divide between the courgettes. Make the sauce by using the all in one method or melting the butter first, then adding flour and cooking for a few minutes over a low heat. Add the milk gradually whisking well to smooth out any little lumps that may appear. Simmer the sauce for a few minutes before turning off the heat and adding the cheeses. Spoon over the Mornay sauce over the fish, sprinkle with a little grated cheese and paprika.
When ready to cook place in a preheated oven for 15-20 minutes to heat through. The dish should be piping hot and golden brown.
To get ahead: The dish can be made up to a day ahead. Reheat in the oven at the above temperature for 15-20 minutes.
To freeze: Not suitable