Curried Seafood Crepes
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Chicken Stock2 cups
White Wine (dry)1
Salt3 tbsps
Unsalted Butter2 tbsps
All-Purpose Flour2 tsps
Curry Powder1 cup
Milk1 cup
Pea (frozen, thawed)Directions:
1
For the filling: In a large saute pan bring 4 cups water 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
2
Drain the seafood and reserve the poaching liquid in a bowl
3
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
4
Remove the lid, cook carrots, stirring, for 1 minute, or until they are just tender, and add them to the seafood
5
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
6
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
7
Simmer, whisking occasionally for 5 minutes, or until it is very thick, then stir in the chutney and the lemon juice
8
Stir in the seafood and carrot mixture, the peas, minced parsley, and enough of the poaching liquid, by teaspoonfuls, to thin to desired consistency
9
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
10
Arrange the crepes on a buttered baking sheet and bake them in a preheated oven for 10 minutes, or until they are heated through
11
Transfer the crepes to serving plates and garnish with parsley and lemon