Ingredients
Butter25 grams
Fennel1 piece
Shrimp180 grams
Garlic1 clove- Salt and Black Pepper0
Flour50 grams- Butter1 tablespoon
- Butter4 teaspoons
Liquid milk100 ml
Egg1
Sauce25 grams
Tomato Paste1 tablespoon- Apple Juice1 tablespoon
Fish Stock400 ml
Cream1 tablespoon
Dijon Mustard0.5 teaspoon
Lemon Juice1 tablespoon- Gruyere Cheese30 grams
Mustard1 tablespoon
Salt0
Steps
- 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 minRequired Tools:
Frying Pan - 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 min - 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 minRequired Tools:
Mixing Bowl
Hand Blender - 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 minRequired Tools:Frying Pan - 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 minRequired Tools:🍳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 min - 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 min - 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 min - 9
Roll the pancakes tightly and place them on non-stick baking paper with the seam side down.
5 min - 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 min - 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 min
Nutrition Facts
Butterper 100gFennelper 100gShrimpper 100gGarlicper 100gFlourper 100gButterper 100gButterper 100gLiquid milkper 100gEggper 100gSauceper 100gTomato Pasteper 100gFish Stockper 100gCreamper 100gDijon Mustardper 100gLemon Juiceper 100gMustardper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.