Camden New Journal - Reciepe for Seafood Pancakes By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Seafood Pancakes

Seafood Pancakes
This is a lovely winter supper dish or smart starter for a dinner party. Choose the fish and shellfish you like best – this is just a guideline. I use cod as there are usually less bones to worry about.
You can always make the pancakes in advance and freeze them to speed up the supper.
Serves four
225g smoked cod;
10 fl oz milk;
50g butter;
50g flour;
125g prawns, cooked and shelled;
125g mussels, cooked and shelled;
50g cheddar cheese, grated;
Salt and freshly ground black pepper;
Dash Worcestershire sauce;
Eight pancakes;
Handful parsley, chopped.

Method
Poach the cod in the milk for about five minutes or until cooked. Strain the milk and reserve.
Flake the fish removing any bones and skin. Melt the butter in a small saucepan, stir in the flour and then pour in the warm milk, stirring continuously, until the sauce is smooth.
Add the fish, shellfish, cheese, seasoning and Worcestershire sauce. Stir well.
Fold each pancake in half and then half again and then fill one pocket. Place on warm plates and let the mixture flow out onto the plate. Sprinkle over some parsley and serve.

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