Creamy Garlic Seafood

Simple and Scrumptious ... although not low in calories I am sure a less decadent recipe could be adapted to suit any requirements.

In a large frying pan gently melt 125 grams of butter along with a large clove of crushed garlic and a few threads of saffron.
When bubbling gently and the delicious smell of garlic is wafting add a couple of tablespoons of plain flour and cook gentle for at least a minute.
To this mixture add a teaspoon of mustard and two tablespoons of dry white wine and stir through.
Gradually add about two cups of chicken stock until you have a nice thick creamy sauce.
Final touch of deliciousness is about 1/2 cup of cream.

This sauce can be prepared in advance and kept covered to prevent a skin forming until required.

Warm sauce through and add the seafood of your choice I have used cubed fish and prawns as these both take only a couple of minutes to cook through ... fish will break apart easily and prawns will be a soft pink in colour when cooked.
Heaps of fresh diced parsley finally to serve.

Served pictured on a bed of rice which has been cooked using the absorption method.

Pan fry a finely diced onion in a knob of butter until softened add 1 cup of rice and stir through to coat ...
Add two cups of chicken stock cover and bring to the boil then simmer gently until the liquid is absorbed.

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