by Patrick Boniface

Created on: January 09, 2010

Seafood pancakes

If you are in a rush or simply love the taste of seafood but in a different form then perhaps you might want to give this recipe for seafood pancakes a go. You can use ready made pancakes or alternatively if you wish to make them yourselves then for a simple pancake mix all you need are eggs, milk, salt and plain flour mixed together well and making sure there are no lumps or bumps anywhere in the pancake batter.

Once you have made a selection of pancakes this is the next step.

Assemble the following ingredients:

25 grams or 1 ounce of butter

1 chopped onion

2 celery sticks finely chopped

1 tablespoon of plain flour

500 grams carton of watercress soup

142 ml carton of double cream

700 grams or 1lb 9 ounces mixture of fresh fish, such as cod fillet and salmon cut into chunks and seafood such as prawns or mussels

2 packs (or 12) of ready made pancakes (or home made if you prefer)

50 grams or 2 ounces of mature cheddar freshly grated.

Method

Firstly preheat the oven to 200 degrees C. Meanwhile take a pan and heat the butter until soft add the onion and fry until soft or around about 5 minutes. Stir in the flour and cook for a further one minute. Next take half of the soup and add to the mixture in the pan and then half of the cream too. Turn up the heat a little and allow the mixture to rise to the boil.

Now for the seafood part of the dish. Add the fish and allow to simmer in the pan for around 5 minutes remembering to stir from time to time to allow the heat to reach all of the fish. Leave on the heat until the fish is just cooked.

Sprinkle in some season with black ground pepper and some salt and then spoon the mixture into the center of the pancakes and then fold them into square parcels. Take a shallow oven proof dish and place the parcels delicately in the dish.

Put the dish into the pre heated oven after giving the dish a last minute sprinkling of grated cheese and cook for around twenty to twenty five minutes until the cheese is golden brown.

This dish is enough to feed a party of six.

Learn more about this author, Patrick Boniface.
Click here to send this author comments or questions.