These fluffy pancakes, speckled with herbs, have a delicious monkfish and shellfish filling. Try serving with Sauté of Spring Vegetables with Herbs (on this website).
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For the batter
125 g (4½ oz) plain white flour
1 egg white
300 ml (10 fl oz) skimmed milk
2 tablespoons chopped fresh chives
Salt and black pepper
1 tablespoon oil for greasing
For the filling
50 g (1¾ oz) onions, thinly sliced
100 ml (3½ fl oz) fish stock
350 g (12 oz) monkfish
150 g (5½ oz) queen scallops
2 teaspoons cornflour
125 g (4½ oz) low-fat fromage frais
125 g (4½ oz) large, cooked, peeled prawns, defrosted if frozen
2 teaspoons wholegrain mustard
A pinch of freshly grated nutmeg
To garnish: fresh chives
Method Prep:40min › Cook:20min › Ready in:1hr
To make the batter, place the flour, egg white, milk, chives and salt and pepper in a food processor and blend until smooth, or whisk in a bowl with a hand-held mixer until smooth and bubbly. Leave the batter to rest for 20 minutes.
Heat a small nonstick frying pan over a medium heat and brush with a little oil. Pour in just enough batter to cover the base, swirling it around to form an even layer. Cook the pancake until it is golden, then turn it over and cook the other side in the same way. Transfer to a plate and cover with kitchen paper to keep it warm. Make seven more pancakes, lightly greasing the pan as necessary.
To make the filling, place the onions and stock in a saucepan over a high heat, stir and boil until the liquid is reduced by half.
Remove any grey membrane from the monkfish and cut the flesh into bite-size pieces. Remove any corals from the scallops. Put the cornflour in a bowl and toss the monkfish and scallops in it, coating them evenly. Stir in the fromage frais.
Add the monkfish to the stock mixture, stirring gently so that the fish does not break up, and simmer, uncovered, for 3 minutes, or until the flesh turns opaque and flakes easily.
Add the scallops and simmer for 2-3 minutes. Stir in the prawns and cook for 1 minute, or until they are heated through. Add the mustard, nutmeg and salt and pepper to taste.
Divide the seafood mixture between the pancakes, then fold them into cones. Lay two on each plate and spoon over any extra sauce. Garnish with chives and serve.
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