Seafood Pancakes #2


makes 8
3/4 (100 g) 4 oz wheatmeal flour salt and freshly ground pepper
1 egg
568 ml (1 pint) milk
vegetable oil for frying
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
175 g (6 oz) salmon, cooked
4 oz (100 g) peeled shrimps
2 oz (50 g) shelled cockles
7 drop of lemon juice
1 tsp (5 ml) tomato puree (paste)
2 oz (50 g) Cheddar cheese, finely
grated parsley sprigs to garnish


1. Sift the wheatmeal flour and salt into a mixing bowl.

2. Make a well in the centre and break in the egg.

3. Gradually add 150 ml (1/4 pint) milk, vigorously beating in the flour with a wooden spoon until a thick smooth batter is formed.

4. Pour in 150 ml (1/4 pint) milk, and beat again until quite smooth.

5. Heat a little oil in a frying pan and when it is very hot pour in a small amount of batter. Tip the pan quickly so that the batter runs over the bottom of the pan.

6. Cook over a high heat until the underside is golden brown, then turn the pancake over either by tossing it, or by using a fish slice.

7. Cook the other side until golden brown. Fry eight pancakes and keep warm.

8. Place the butter, flour and remaining 300 ml (5 pint) milk in a saucepan.

9. Heat, stirring continuously, until the sauce thickens and boils.

10. Add all the fish and cook for 3-4 minutes. Add lemon juice, tomato puree, salt, pepper and cheese.

11. Stuff the pancakes with the seafood mixture and fold or roll up.

12. Cover with foil and bake in the oven at 180c (350°F) mark 4 for 20 minutes.

13. Serve hot, garnished with parsley.

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