Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 2 tablespoons olive oil

  3. 1 medium leek, thinly sliced

  4. 2 tablespoons plain flour

  5. 1 1/2 cups fish stock

  6. 1/2 cup pure cream

  7. 2 tablespoons dijon mustard

  8. 1/4 cup chopped fresh dill leaves

  9. 600g firm white fish fillets, chopped

  10. 400g green king prawns, peeled, deveined

  11. 1 quantity Basic crepes (see related recipe)

  12. 2 tablespoons stale white breadcrumbs

Instructions Jump to Ingredients ↑

  1. Heat oil in a large frying pan over medium heat. Add leek. Cook, stirring occasionally, for 5 minutes or until soft.

  2. Add flour. Cook, stirring, for 1 minute. Combine stock and cream in a jug. Gradually add stock mixture to pan. Bring to the boil. Reduce heat. Add mustard and 2 tablespoons dill. Simmer for 2 minutes. Reserve one-quarter of the sauce. Add fish and prawns to pan. Simmer for 5 minutes or until fish is just cooked through.

  3. Meanwhile, make Basic crepes (see related recipe).

  4. Preheat grill on medium-high. Spoon 1/2 cup seafood mixture over 1 crepe. Roll up to enclose filling. Place in a flameproof, ovenproof dish. Repeat with remaining crepes and filling. Spoon over reserved sauce. Top with breadcrumbs.

  5. Place dish under grill. Grill for 5 minutes or until lightly browned. Stand for 5 minutes. Top with remaining dill. Serve.


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