Method

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.

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.

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.

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.