Shark Steaks With Crab Sauce

Ingredients

• 4 shark steaks about 175 g (6 oz) each (or halibut, cod or turbot if sharks are not available in your area)
• 25 g (1 oz) Margarine
• 25 g (1 oz) plain flour
• 300 ml (½ pint) milk
• salt and pepper
• 50 g (2 oz) crabmeat
• 1-2 tbs sherry
• 4 tbs soured cream
• 1 small onion, sliced
• a few parsley sprigs
• a little white wine or water
• 2 tbs grated Parmesan cheese

Heat the oven to 190°C, 375°F. To make the sauce, melt the margarine, stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to boil, stirring. Season and cook for 1 minute. Remove from heat and cool.

Put the sauce, crabmeat, sherry and soured cream into a blender/ food processor and blend until smooth.

Put the fish, onion and parsley into an ovenproof dish and add wine or water. Cover and bake for about 20 minutes until tender. Put the drained fish into a heatproof dish. Cover with sauce and sprinkle with Parmesan. Grill until hot and golden brown.