Delectable luxury fish and seafood is bound in a cheesy white sauce with herbs and then used to fill pancakes before being baked au gratin.
8 pancakes, made with basic pancake batter
25g plain flour
450ml fresh whole milk
200g white fish fillets (cut into small cubes)
150g fresh salmon, skinned (cut into small cubes)
100g peeled prawns
4 tablespoons cream cheese with herbs (such as Boursin)
50g grated Parmesan cheese
salt and pepper, to season
1 teaspoon dried tarragon
50g chopped chives
Delectable luxury fish and seafood is bound in a cheesy white sauce with herbs and is then used to fill pancakes before being baked au gratin; a fabulous savoury pancake idea for Shrove Tuesday.
Pre-heat the oven to 200C/400F.
Quick white sauce: Place the flour, milk and butter in a sauce pan, heat whilst whisking continuously until the sauce thickens and is smooth. Add the cream cheese, tarragon and chives if using, salt and pepper to taste. Put 4 tablespoons of the sauce to one side for the topping.
Add the fish and prawns to the sauce and cook for 5 minutes , stirring occasionally without breaking up fish pieces. Remove from the heat and add half of the Parmesan cheese, stir until melted and check seasoning.
Divide the filling between the pancakes, placing the sauce down the middle of the pancakes before folding the outside edges over the filling and then placing the filled pancakes into a buttered oven proof dish.
Spoon the reserved white sauce over the top of the filled pancakes and sprinkle the rest of the Parmesan cheese over the top. Bake in pre-heated oven for 20 to 30 minutes or until the topping is golden and bubbling.
Serve immediately with fresh lemon wedges and salad.
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