Catalan Pancakes With Lobster And Crab Recipe
Ingredients
| 5 ounces small shrimp | ||
| Lobster meat | 5 Ounce | |
| 5 ounces Dungeness crab | ||
| Shallots | 1 Tablespoon, chopped | |
| White wine | 1/2 Cup (16 tbs) | |
| Roasted Red Pepper Sauce | ||
| Clarified butter | 2 Teaspoon | |
| Roasted red bell peppers | 8 Ounce, peeled | |
| 1/4 cup seafood broth reserved from seafood for pancakes | ||
| 2 tablespoons cornstarch mixed with | ||
| Water | 3 Tablespoon | |
| Ground white pepper | 1 To taste | |
| Pancakes | ||
| Eggs | 2 | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Ground white pepper | 1 To taste | |
| Pepper red | 1/4 Cup (16 tbs), finley diced | |
| Cilantro | 5 Tablespoon, chopped | |
| 2 scullions, sliced | ||
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Combine the seafood, shallots and wine in a saute pan.
Cover the pan and place over low heat until the seafood has released its juices and the shallots are soft but not browned.
Strain off the liquid and reserve it.
To make the roasted red pepper sauce, heat the butter in a saucepan, add the shallots, and saute until they are soft but not browned, 3 to 5 minutes.
Add the pepper puree and broth and bring to a boil.
Reduce the heat and simmer for 5 minutes.
Slowly stir in just enough of the cornstarch mixture to thicken the sauce before serving.
Add salt and white pepper to taste.
To make the pancakes, in a large bowl mix the eggs, flour, remaining seafood juice, milk, salt and pepper to form a batter.
Stir in the red pepper, 3 tablespoons of the cilantro, the scallions and the seafood.
Heat a lightly oiled griddle until hot.
Form silver-dollar-size pancakes and bake them on the griddle until they're cooked through, 3 to 4 minutes for each side, turning them only once.
To serve, arrange 3 pancakes on a plate and top them with the sauce.
Garnish the pancakes with the remainder of the cilantro and serve at once.
Cover the pan and place over low heat until the seafood has released its juices and the shallots are soft but not browned.
Strain off the liquid and reserve it.
To make the roasted red pepper sauce, heat the butter in a saucepan, add the shallots, and saute until they are soft but not browned, 3 to 5 minutes.
Add the pepper puree and broth and bring to a boil.
Reduce the heat and simmer for 5 minutes.
Slowly stir in just enough of the cornstarch mixture to thicken the sauce before serving.
Add salt and white pepper to taste.
To make the pancakes, in a large bowl mix the eggs, flour, remaining seafood juice, milk, salt and pepper to form a batter.
Stir in the red pepper, 3 tablespoons of the cilantro, the scallions and the seafood.
Heat a lightly oiled griddle until hot.
Form silver-dollar-size pancakes and bake them on the griddle until they're cooked through, 3 to 4 minutes for each side, turning them only once.
To serve, arrange 3 pancakes on a plate and top them with the sauce.
Garnish the pancakes with the remainder of the cilantro and serve at once.
Chef
