Seafood Pancakes
- Makes:
- 10 servings
- Time to Prepare:
- 0:15
- Time to Cook:
- 0:30
Ingredients
-
1 cupWheat Flour
-
1 pinchTable Salt
-
1 medEgg
-
4 tspVegetable Oil
-
1 1/2 cupWhole Milk
-
1/2 lbRaw Monkfish
-
6 largeScallop
-
3/4 cupWhole Milk
-
2 cloveGarlic
-
1/2 lbRaw Shrimp
-
2 tblsButter
-
3 tblsWheat Flour
-
1/4 cupLight Whipping Cream
-
1 cupGruyere Cheese
-
2 tblsParsley
-
1 dashTable Salt
-
1 dashBlack Pepper
-
1 1/2 tblsVegetable Oil
Directions
1. Make pancake batter by mixing flour and salt in a mixing bowl. add in the egg, 4 tsp oil, and 1 cup milk. Whisk well to smooth batter, then add the remaining 1/2 cup milk. Set aside.2. Remove any skin from the monkfish. Rinse and cut into pieces. Pat dry.
3. Rinse and pat dry scallops, cut in half.
4. Pour 3/4 cup milk into saucepan. Add garlic and bring to a simmer.
5. Add the monkfish and scallops. Simmer for 5 minutes then add the shrimp. When shrimps turns pink, remove all the fish to a bowl and set aside.
6. Strain fish milk and reserve for sauce. Place butter in a saucepan and melt.
7. Add flour and stir for 2 minutes, then pour in reserved milk. Add the cream. Continue to stir and simmer for a few minutes until you have a smooth sauce. Turn heat to low, and add cheese and parsley. Season with salt and pepper. Add fish and mix well.
8. Preheat oven to 350 degrees Fahrenheit.
9. Place a small frying pan over high heat. Lightly grease it with some oil. Beat pancake batter, then pour 3 Tbsp into the pan. Turn pan so bottom is covered evenly with batter and cook for 1 minute. Turn and cook 1 minute longer. Transfer to large plate. Continue with remaining batter.
10. Place an equal amount of seafood filling, about 3 Tbsp, in the center of each pancake. Fold the sides over the filling and arrange in an ovenproof dish. Place stuffed pancakes in oven for 20 minutes, or until the pancakes are heated through. Serve with the reserved seafood sauce.