Ingrédients
Beurre25 grams
Fenouil1 piece
Crevette180 grams
Ail1 clove- Salt and Black Pepper0
Farine50 grams- Beurre1 tablespoon
- Beurre4 teaspoons
Lait liquide100 ml
Œuf1
Sauce25 grams
Concentré de tomate1 tablespoon- Apple Juice1 tablespoon
Fond de poisson400 ml
Crème1 tablespoon
Moutarde de Dijon0.5 teaspoon
Jus de citron1 tablespoon- Gruyere Cheese30 grams
Moutarde1 tablespoon
Sel0
Mesures
- 1
Cook the fennel root with half a cube of Lurpak butter for about 12 minutes, or until it becomes soft, tender, and golden.
12 minutesMatériel requis:
Poêle à frire - 2
Increase the heat slightly and add the shrimp and garlic, stirring briefly as the shrimp will be cooked again on the grill later. Season with salt and pepper, then transfer to a plate.
5 minutes - 3
Sift the flour into a bowl and stir in the salt. Make a small well in the center and crack the egg into it. Using a hand blender, mix the egg with the flour, then gradually add the milk until fully incorporated to achieve a smooth mixture. Mix two tablespoons of melted Lurpak butter into the pancake batter.
10 minutesMatériel requis:
Bol de mélange
Mixeur plongeant - 4
In a medium non-stick frying pan, pour in one spoonful of Lurpak cooking liquid. When hot, scoop half of the pancake batter and shape it into a wide but very thin pancake. Flip it when the underside is brown and cook the pancake evenly on the other side. Prepare two pancakes, then stack them and set aside.
10 minutesMatériel requis:Poêle à frire - 5
Using a small frying pan, heat a spoonful of tomato paste until it shrinks with the bottom of the pan. Be careful not to burn it.
5 minutesMatériel requis:🍳Small Frying Pan - 6
Add the apple juice and fish stock and simmer until the liquids reduce to about a quarter cup. As bubbles continue to appear, add the mustard. Add the cold butter cubes and stir continuously until the sauce is creamy, thick, and shiny.
10 minutes - 7
Add the cream and then some lemon juice for a sharp taste. Season with salt. If any juice comes out of the shrimp, pour it in with the stock when it reduces.
5 minutes - 8
Preheat the grill to the highest setting and place the pancakes side by side on the clean surface. Divide the filling among half of the pancake.
5 minutes - 9
Roll the pancakes tightly and place them on non-stick baking paper with the seam side down.
5 minutes - 10
Cover the surface of the pancakes with grated Gruyere cheese. Then arrange the pancakes near the grill, and cook until the cheese melts and turns brown. While the pancakes are cooking, heat the sauce slightly.
10 minutes - 11
Divide the sauce between two plates. Then create two spots to place the pancakes and sprinkle some pepper on top. Serve the pancakes with a green salad dressed with olive oil and lemon juice.
5 minutes
Faits nutritionnels
Beurrepour 100gFenouilpour 100gCrevettepour 100gAilpour 100gFarinepour 100gBeurrepour 100gBeurrepour 100gLait liquidepour 100gŒufpour 100gSaucepour 100gConcentré de tomatepour 100gFond de poissonpour 100gCrèmepour 100gMoutarde de Dijonpour 100gJus de citronpour 100gMoutardepour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.