Seafood stuffed pancakes
recipe
Seafood stuffed pancakes
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A luxury pancake, perfect for a dinner party. It may look complicated but it doesn't take too long to make and is definitely worth the effort!
Ingredients
- 12 pancakes
- 450g fish (cod, haddock, smoked haddock, monkfish, prawns, salmon)
- 300ml milk
- Slice of onion
- 4 peppercorns
- 1 parsley stalk
- Bay leaf
- Salt and pepper
- 15g butter
- 15g flour
- Pinch of dry mustard
- Pinch of cayenne
- 50g Cheddar or other hard cheese, grated
- 1 teaspoon chopped fresh tarragon
- 30g melted butter
- 2 tablespoons dry white breadcrumbs
- 1 tablespoon grated fresh Parmesan
Serves:
4
Preparation:
30
Cook Time:
30
Total Time:
60min
Directions
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- Place the fish in a large frying pan with the milk, onion, peppercorns, parsley, bay leaf and salt and pepper, cover with a lid and poach gently for about minutes until the fish is just done and flakes easily with a fork.
- Strain off the milk and reserve, then flake the fish, removing any skin and bones. Set aside.
- Melt the butter, add the flour, mustard and cayenne and cook for minute.
- Draw off the heat and slowly add the poaching milk, stirring, then return to the heat and bring slowly up to the boil, stirring continuously. Let simmer for minute.
- Remove from the heat and stir in half the grated Cheddar or other cheese and tarragon.
Source: Terry Farris
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