Seafood filling and sauce

Yield: 1 servings

Measure Ingredient
4 cups Fish stock
8 ounces White button mushrooms cut into quarters
½ pounds Cod fillets; cut into 10 finger
\N \N ; shaped pieces
8 ounces Scallops
6 tablespoons Corn starch mixed with 6tbsp water
1 cup Strained yoghurt
¼ cup Freshly grated parmesan
\N \N Paprika and parsley to garnish

Pour the fish stock into a saucepan and heat until a rolling boil breaks the surface. Add the mushrooms and cook for 1 minute. Strain, reserving the mushrooms and liquid separately. Place the mushrooms in a small covered bowl so they'll continue cooking in their own retained heat.

Return the fish stock to the saucepan and bring to a rolling boil. Add the cod and scallops, keeping the pieces separate. Cover with a piece of greaseproof or waxed paper, cut to fit, pressing it down to seal the surface. Watch for bubbles under the paper, lower the heat to a simmer and cook for 4 minutes. Strain, reserving the seafood and liquid separately.

Transfer the seafood to a large bowl, cover, and set aside.

Return the fish stock to the saucepan, add the corn starch slurry, and return to a boil, stirring constantly until thickened - about 1 minute.

Strain into another saucepan.

Remove 1 cup and stir into the cooked seafood. Gently stir in half of the strained yoghurt. Fold the remaining yoghurt into the reserved cooking liquid to make a sauce and set aside.

To serve, on a large ovenproof serving platter, lay a crepe (see separate recipe) brown side up and spoon ¼ cup of the seafood filling down the centre. Fold the sides over and gently turn it over so that the overlap is underneath.

Repeat with the other crepes until the platter is full. Spoon the sauce on top to cover them completely. Sprinkle with the parmesan cheese and garnish with colourful paprika stripes that follow the ridge of each pancake. Pop under a broiler and cook until the top is a sumptuous, speckled, golden brown - about 3 minutes. Remove from broiler and dust with parsley.

With a wide spatula lift two crepes from the platter onto a plate. The entree is complete with a serving of brightly coloured string bean salad.

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