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Name: Seafood Filling And Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 lb Cod fillets; cut into 10; ; shaped pieces; 8 oz White button mushrooms cut; Paprika and parsley to; 1/4 c Grated Parmesan fresh; 4 c Fish stock; 6 tb Corn starch mixed with 6tbsp; 8 oz Scallops; 1 c Strained yoghurt

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INGREDIENTS

1/2 lb Cod fillets; cut into 10
; shaped pieces
8 oz White button mushrooms cut
Paprika and parsley to
1/4 c Grated Parmesan ; fresh
4 c Fish stock
6 tb Corn starch mixed with 6tbsp
8 oz Scallops
1 c Strained yoghurt

Servings

INSTRUCTIONS

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 theyll 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 1/4 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.

NOTES

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Seafood Filling And Sauce

1/2 lb Cod fillets; cut into 10
 ; shaped pieces
8 oz White button mushrooms cut
 Paprika and parsley to
1/4 c Grated Parmesan fresh
4 c Fish stock
6 tb Corn starch mixed with 6tbsp
8 oz Scallops
1 c Strained yoghurt

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 theyll 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 1/4 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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Nutrition

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Serving Size: 1 Serving (1635g)
Recipe Makes: 1 servings

Calories: 463
Calories from Fat: 148 (32%)

Amt Per Serving		% DV

	Total Fat 16.4g	22 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 2.2g
Cholesterol 105.2mg		32 %
Sodium 2196.8mg		76 %
Potassium 2094.6mg		55 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 6.3g
Protein 68.3g		98 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 463

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