3 lb. scrod or sole
2 tbsp. butter
1 lb. raw shrimp
2 cloves chopped garlic
1/3 c. shallots or green onion
3 tbsp. brandy
1/3 c. of white wine
1 tsp. tarragon
3 tbsp. chopped parsley
1 bay leaf
1 lg. can of tomatoes
Salt and crushed red pepper
Cooked rice or cooked ala dente fine egg noodles

Heat oven to 400 degrees. Butter ring mold. Flatten filets slightly. Sprinkle filets with salt and pepper. Lay filet in buttered mold, overlapping them and letting ends hang over both edges of mold. Line mold completely. Spoon in cooked, cooled rice or spaghetti, pressing down gently. Bring ends of fillets up and over the rice or spaghetti. Cover completely. Cover mold with aluminum foil. Set mold in a bain marie. Poach 20 minutes.

Shell and devein the shrimp, reserving the shells. Heat the butter in large skillet over medium heat. Add the shrimp. Sprinkle with 1 teaspoon salt. Saute 3 to 4 minutes stirring occasionally. Remove shrimp with slotted spoon to a large saucepan.

Add the shrimp shells, garlic and shallots to the skillet. Cook, stirring constantly, 1 minute or until shrimp shells turn red. Add brandy, wine, tarragon, parsley and bay leaf. Cook 2 to 3 minutes add tomatoes. Cover. Cook 12 to 15 minutes.

Strain sauce over shrimp, season with salt and red pepper. Bring to a boil, remove from heat, keep warm. When turban is done, remove mold from bain marie, turn it upside down on a warm serving plate.

Let stand a few minutes. Drain liquid that comes from mold. Lift mold off gently. Fill center of turban with shrimp and some sauce. Serve remaining sauce separately in a sauceboat. Makes 8 servings.