Christmas elbows filled with seafood

Preparation:

Christmas elbows are boiled during 20 minutes, passed in cold water during 5 minutes and then drained. Monkfish cut in dices is breaded and fried; prawns are fried too, and peeled and all sea food is cut. Separately, a “beixamel” is made in a pan using flour, an onion and the glass of milk. After that, the monkfish and the prawns are added to the “beixamel” and everything is stired. When it is cooled, Christmas elbows are filled using a pastry bag. Finally, Christmas elbows are breaded with breadcrumbs and eggs and fried.