Seafood and chive pancakes

Ingredients

Serves: 4

30 g (1 oz) butter
2 shallots, finely chopped
1 kg (2¼ lb) mussels, scrubbed and beards removed
4 tbsp white wine
1 bay leaf
200 g (7 oz) skinless haddock fillet, cut into 2 cm (¾ in) chunks
30 g (1 oz) plain flour
150 ml (5 fl oz) semi-skimmed milk
1 tbsp chopped fresh dill or chives
100 g (3½ oz) cooked peeled prawns
50 g (1¾ oz) Gruyère cheese, finely grated
30 g (1 oz) fresh breadcrumbs
salt and pepper
sprigs of fresh dill to garnish
Chive pancakes
100 g (3½ oz) plain flour
2 eggs
300 ml (10 fl oz) semi-skimmed milk
2 tbsp snipped fresh chives
1 tsp extra virgin olive oil

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Preparation method

Prep: 40 mins | Cook: 20 mins

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Some more ideas

Use the seafood mixture to fill large flour tortillas (you'll need 1 tortilla per person, and can just roll them up). Or try it as a filling in a fish lasagne. * A mixture of skinless salmon and haddock fillet or cod with smoked haddock also works well in the filling.

Plus points

Mussels contain useful amounts of zinc, which is a mineral found in all tissues of the body. Zinc is necessary for the functioning of the immune system and therefore protection against infections. * Like most cheeses, Gruyère is a good source of calcium, essential for healthy teeth and bones, plus zinc which has an important role to play in wound healing. * Including milk in recipes as well as in drinks can help to ensure an adequate intake of calcium.

Each serving provides

B1, B12, niacin, calcium, iron, selenium * A, B6, zinc * B2, E, folate, copper, potassium