Recipe By Jaxters
Ref: 717
Heading: Starters & Soups
Cuisine: French
Food Type: Seafood
No of Portions: 4
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Ingredients & Prep
320 ml
Full fat milk
120 g
Plain flour
1 tbsp
Butter
2 Eggs
1/4 tsp
Salt
Filling
200 g
Brown shrimps peeled
6 Scallops white meat chopped, keep roes
320 g
Monkfish cut into small chunks
100 ml
White wine
1/4 tsp
Salt
1/2 tsp
Freshly ground black pepper
2 tbsp
Olive oil
50 ml
Milk
Sauce
450 ml
Full fat milk
50 ml
Double cream
1 Onion chopped
1 Bay leaf
80 g
Butter unsalted
50 g
Plain flour
2 tbsp
Fresh Dill or Parsley finely chopped
1/2 tsp
Ground white pepper
1/2 tsp
Salt
Garnish
sprinkle
Fresh Dill or Parsley fronds
Method
Step 1
First make the pancakes, place flour, milk, egg, salt & pepper, whisk in a bowl to smooth, then in a pancake or frying pan wet the a little butter place on a med heat pour in batter & swirl to a thin pancake, cook on both sides until light brown, you will need 2 per portion, stack on cooking, then cover with cling film.
Step 2
Next make the sauce by placing milk in a saucepan add onion & bay leaf, bring to a simmer on a med heat then allow to cool, then pour milk through a sieve into a bowl to remove bits, clean saucepan, add butter & flour & cook for 1 min to melt butter & stir in flour, then add milk bit by bit with a whisk until smooth, add herbs & salt & pepper, stir in take of the heat & set aside.
Step 3
For the filling, first add oil to a frying pan then over a med heat fry off the scallop roes for 2 mins per side & remove, chop roes then place in a mini food blender with the milk & blitz smooth & set aside, next add the monkfish & scallops to the frying pan & cook for 1 min then add wine & reduce by 3/4, add shrimp, roe milk mixture & half the sauce, (retain the other half), mix altogether, take off the heat.
Step 4
Take a pancake & spoon a line across the centre size to side then roll up, repeat 2 per portion, then place on serving plates pour over a little of the remaining sauce, garnish with herbs of choice.
Suggestion & Tips
You can use other seafoods like mussels or squid.