I need a recipe for stuffed pancakes utilising frozen scallops, prawns, squid etc.?

Question

Helpful suggestions regarding a thick creamy sauce would be appreciated. I have already frozen a white wine and lemon (hollandaise type) sauce with tarragon and parsley.

Answer 1

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

PREPARATION:

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 10 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 1 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 1 minute.


Remove from the heat and stir in half the grated Cheddar or other cheese and tarragon.


Carefully fold the fish through the sauce. (If making this dish ahead, allow the fish to cool before stuffing.)


Place a good spoonful on each pancake and roll, laying them seam side down in a buttered shallow baking dish.


Brush with the melted butter and sprinkle with the remaining cheese, breadcrumbs and Parmesan.


When ready to serve, cook in a preheated 190C oven until hot and bubbling. You may want to flash them under the grill to give them last minute colour.






PREP/COOK
INFORMATION:
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4

Answer 2

you don't need pancakes , you need crepes
you should make a mixture of sautee`d julienned vegtables , red & yellow peppers, red onions , snow peas, add that the sautee`d seafood mixture, fill and roll the crepe and then sauce over the top. You could add a little bit of sauce to the mixture to serve as glue.
enjoy

Answer 3

Basic white sauce:

http://southernfood.about.com/od/saucerecipes/r/bl80308g.htm

Set this mixture aside. In another pan saute shallot, and garlic in olive oil...when tender add vermouth or your white wine. Reduce and combine with your white sauce. Add all of your seafood to your white sauce mixture and stuff away.

Answer 4

YUCK!! Then again Crab rangoon isn't bad at all. LOL

Answer 5

im feeling shell-fish.. and slightly nauseous...

Answer 6

don't do it it a waste of sea food !!!