Seafood Pancakes


Roll up soft pancakes filled with rich, luxurious seafood.

This recipe contains the following types of ingredient: meat and poultry; dairy and honey; plants and fungi.


For the filling:
125 g
unsalted butter
75 g
plain flour
400 ml
to taste
salt and pepper
grated FAIRTRADE nutmeg
800 g
raw fish and shellfish
1 tbsp
chopped fresh tarragon
cherry tomatoes, skinned and chopped
For the topping:
50 g
grated parmesan
30 g
25 g
to serve
green vegetables


Make the pancakes in the normal way and keep separated in a stack using non-stick baking paper.

Cut the skin from the haddock and chop into prawn sized pieces.

If using frozen prawns, defrost before use.

Whizz the topping ingredients in a food blender for a few seconds


Preheat the oven (including the empty baking dish) to gas mark 4 (180 °C; 350 °F).

Gently melt the butter in a saucepan, then add the flour and stir for 2-3 minutes.

Gradually whisk in the milk. Season to taste with salt and freshly ground black pepper. Add the nutmeg and lemon zest and juice, and stir round.

Cook the sauce for another few minutes, then fold in the fish, cover and take off heat.

Add the tarragon and tomatoes.

Spoon a little seafood mixture into each pancake, roll them up and place into the baking dish.

Sprinkle the topping onto the pancakes

Bake for 10 to 20 minutes, or until golden-brown.

Serve with green vegetables.