Curried Seafood Crepes
for the filling: 2 cups chicken stock 2 cups dry white wine salt 1/2 pound sea scallops -- cut into 1/2-inch -- pieces 1/2 pound scrod fillet -- cut into 1/2-inch -- pieces 3 table...
Ingredients
- 2cups dry white wine
- 2carrots -- halved lengthwise
- 2tablespoons all-purpose flour
- 2teaspoons curry powder
- 1cupmilk
- 2tablespoons bottled major grey's chutney -- minced
- 1tablespoonminced fresh parsley
- 1recipe curry crepe batter (recipe
Directions
- 1
for the filling: 2 cups chicken stock 2 cups dry white wine salt 1/2 pound sea scallops -- cut into 1/2-inch -- pieces 1/2 pound scrod fille
- 2
Drain the seafood and reserve the poaching liquid in a bowl
- 3
In the pan melt 1 tablespoon of the butt er, stir in the carrots, 2 tablespoons water, salt, sugar, and cook covered, ov er moderate heat fo
- 4
Remove the lid, cook carrots, stirring, for 1 m inute, or until they are just tender, and add them to the seafood
- 5
Melt the rem aining 2 tablespoons butter in the pan, whisking in the flour, and cook the rou x over moderately low heat, whisking for 3 minu
- 6
Whisk in the curry powder, add the milk in a stream, whisking, and salt and pepper to taste, and cook the mixture, whisking until it is smoo
- 7
Simmer, whisking occasionally for 5 minut es, or until it is very thick, then stir in the chutney and the lemon juice
- 8
St ir in the seafood and carrot mixture, the p! ! ! eas, minced parsley, and enough of the poaching liquid, by teaspoonfuls, to thi n to des