1 cup (1/4 lb) 125 g plain flour
pinch of salt
1 1/4 cup (1/2 pint) 300 ml milk
8 oz (225 g) cooked white fish fillets, skinned and cut into chunks
8 oz (225 g) peeled cooked prawns
1 quantity mornay sauce
a little oil or butter
pinch of salt
1 1/4 cup (1/2 pint) 300 ml milk
8 oz (225 g) cooked white fish fillets, skinned and cut into chunks
8 oz (225 g) peeled cooked prawns
1 quantity mornay sauce
a little oil or butter
to serve
1/2 quantity Watercress (salad cress) sauce
lemon wedges
lemon wedges
method
1. Mix together the flour and salt, make a well in the centre and add the egg and half the milk.
2. Gradually work in the flour and beat until smooth. Add the remaining liquid gradually and stir well. Leave this mixture to stand.
3. Meanwhile, stir the white fish and prawns into the rnornay sauce.
4. Heat the oil or butter in a frying pan and make the pancakes from the reserved batter. Make the pancakes into cones and fill with the sauce.
5. Serve with the watercress sauce, if using, or serve plain with lemon wedges.
2. Gradually work in the flour and beat until smooth. Add the remaining liquid gradually and stir well. Leave this mixture to stand.
3. Meanwhile, stir the white fish and prawns into the rnornay sauce.
4. Heat the oil or butter in a frying pan and make the pancakes from the reserved batter. Make the pancakes into cones and fill with the sauce.
5. Serve with the watercress sauce, if using, or serve plain with lemon wedges.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
