Casserole pancakes with seafood

Description

A hearty, elegant casserole of thin pancakes and delicate fish filling with a creamy sauce. For this casserole you will need 8 pancakes.

Ingredients

Sunflower oil

4 Tbsp
Leeks

1 piece
Flour

1 Tbsp
Broth

2 cup
Cream

1 cup
Mustard

2 Tbsp
Parsley

1 coup
Fish

250 g
Shrimp

250 g
Broth

1 cup
Cream

1 cup
Mustard

1 tsp
Butter

1 Tbsp
Flour

1 Tbsp
Salt
Allspice
Parsley

1 coup
Crumb bread

3 Tbsp
Dutch cheese

70 g
Garlic

1 tooth

Cooking

Ingredients.

1. Thinly slice leek and sauté in sunflower oil, adding a small amount of salt, for about five minutes.

2. Add the flour, stir and heat a few minutes on medium heat. Gradually stir in the broth and cream, bring to the boil and add the mustard.

3. Put in a sauce peeled shrimp and chopped small cubes fish. Cook just 3 minutes, just to keep the shrimp become pink. Get a thick sauce with shrimp and pieces of fish.

4. Spread 2-3 tablespoons of sauce on the edge of the pancake and wrap the tube.

5. Put the pancakes in a baking pan.

6. For the sauce fry the flour in butter, gradually pour the mixture of broth and cream, whisking constantly to avoid lumps. Bring to a boil. If the lumps are still there to drain. To return back to the saucepan, add the mustard, salt, pepper.

7. Crispy crust-topping: RUB cheese, mix with finely chopped greens, chopped garlic and bread crumbs.

8. Fill the pancakes with the sauce and sprinkle with mixture of cheese and crumbs. Put in the oven to 250C and bake for 7-10 minutes so the cheese melted and bubbled.

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