Curried Seafood Crepes

* Exported from MasterCook *

Curried Seafood Crepes

Recipe By : Cooking Live Show #CL8863
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
for the filling:
2 cups chicken stock
2 cups dry white wine
salt
1/2 pound sea scallops -- cut into 1/2-inch
-- pieces
1/2 pound scrod fillet -- cut into 1/2-inch
-- pieces
3 tablespoons unsalted butter
2 carrots -- halved lengthwise
-- and cut crosswise
-- into 1/4-inch
-- slices
1 pinch sugar
2 tablespoons all-purpose flour
2 teaspoons curry powder
1 cup milk
2 tablespoons bottled major grey's chutney -- minced
fresh lemon juice to taste
1 cup frozen peas -- thawed
1 tablespoon minced fresh parsley
1 recipe curry crepe batter (recipe
-- follows)
parsley sprigs for garnish
lemon slices for garnish

For the filling: In a large saute pan bring 4 cups water to a simmer, add the s
callops and the scrod, and poach the seafood, its surface covered with a butter
ed round of waxed paper, at a bare simmer for 5 minutes. Drain the seafood and
reserve the poaching liquid in a bowl. In the pan melt 1 tablespoon of the butt
er, stir in the carrots, 2 tablespoons water, salt, sugar, and cook covered, ov
er moderate heat for 2 minutes. Remove the lid, cook carrots, stirring, for 1 m
inute, or until they are just tender, and add them to the seafood. Melt the rem
aining 2 tablespoons butter in the pan, whisking in the flour, and cook the rou
x over moderately low heat, whisking for 3 minutes. 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. Simmer, whisking occasionally for 5 minut
es, or until it is very thick, then stir in the chutney and the lemon juice. St
ir in the seafood and carrot mixture, the p!
!
!
eas, minced parsley, and enough of the poaching liquid, by teaspoonfuls, to thi
n to desired consistency. 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. Arrange the crepes on a buttered baking sheet an
d bake them in a preheated oven for 10 minutes, or until they are heated throug
h. Transfer the crepes to serving plates and garnish with parsley and lemon.

Yield: 12 crepes, 4 to 6 servings




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