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Curried Seafood Crepes

Type: Fish
Courses: Brunch, Main Course
Serves: 4 people

Recipe Ingredients

2 cups 474mlChicken stock
2 cups 474mlDry white wine
1/2 lb 227g / 8ozSea scallops - cut 1/2" pieces
1/2 lb 227g / 8ozScrod fillet - cut 1/2" pieces
3 tablespoons 45mlUnsalted butter
2   Carrots - halved lengthwise,
  And cut crosswise into 1/4" slices
2 tablespoons 30mlWater
  Salt - to taste
1   Sugar
2 tablespoons 30mlAll-purpose flour
2 teaspoons 10mlCurry powder
1 cup 237mlMilk
  Freshly-ground black pepper - to taste
2 tablespoons 30mlBottled Major Grey's chutney - minced
  Fresh lemon juice - to taste
1 cup 237mlFrozen peas - thawed
1 tablespoon 15mlMinced fresh parsley
1   Curry Crepe Batter - see * Note
  Parsley sprigs - for garnish
  Lemon slices - for garnish

Recipe Instructions

* Note: See the "Curry Crepe Batter" recipe which is included in this collection.

For the filling: In a large saute pan bring the chicken stock and wine to a simmer, add the scallops and the scrod, and poach the seafood, its surface covered with a buttered round of waxed paper, at a bare simmer for 5 minutes. Drain the seafood and reserve the poaching liquid in a bowl.

In the pan melt 1 tablespoon of the butter, stir in the carrots, 2 tablespoons water, salt, sugar, and cook covered, over moderate heat for 2 minutes. Remove the lid, cook carrots, stirring, for 1 minute, or until they are just tender, and add them to the seafood.

Melt the remaining 2 tablespoons butter in the pan, whisking in the flour, and cook the roux over moderately-low heat, whisking for 3 minutes. Whisk in the curry powder, add the milk in a stream, whisking, and salt and pepper to taste, and cook the mixture, whisking until it is smooth. Simmer, whisking occasionally for 5 minutes, or until it is very thick, then stir in the chutney and the lemon juice. Stir in the seafood and carrot mixture, the peas, minced parsley, and enough of the poaching liquid, by teaspoonfuls, to thin to desired consistency.

Put 2 tablespoons of mixture into each prepared crepe filling one quadrant, fold the crepe in half over the filling, and fold it in half again to form a triangle. Arrange the crepes on a buttered baking sheet and bake them in a preheated 350 degree oven for 10 minutes, or until they are heated through. Transfer the crepes to serving plates and garnish with parsley and lemon.

This recipe yields 12 crepes, 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8863 broadcast 04-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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