This recipe has been adapted from a recipe online from The Curry Guy. If you are looking for a tasty low carb dinner party dish that you can make ahead of time and just pop in the oven when ready I think this might fit the bill. I did find making the fibre flour crepes a bit fiddly but decided that if you make them quite small they are easiest to handle and stay together. Also I made them a little thicker than I would a normal crepe. Even lower carb version Sub unsweetened Almond milk for milk in the pancakes Use double cream and a little milk to poach the fish Uae Xanthm gum to thicken the sauce Serves 6 10 Fibre flour crepes made with ultra fine fibre flour, either using the recipe on this site or any pancake recipe 60g butter 1 onion - finely chopped 4 cloves garlic - finely chopped 2 bay leaves 6 black peppercorns 60g ultra fine fibre flour 550ml full fat milk 60ml dry white wine 1 kilo seafood mix including smoked haddock, plus any fish shellfish u like 200g Gruyere cheese - grated 1 bunch parsley - finely chopped salt to taste +pinch of white pepper METHOD 1 Preheat your oven to 200c (400f). 2 Melt the butter over medium heat and then add the chopped onions. Fry until soft and translucent. 3 Add the garlic and fry for a further two minutes. Set aside for later. 4 Pour the milk into a large saucepan and add the fish, bay leaves and peppercorns. 5 Bring to a boil and then reduce the heat to simmer for about ten minutes. 6 Place the pan with the onion and garlic over medium heat and stir in the flour. Continue stirring for about two minutes until the flour become a very light brown and is completely mixed into the mixture. 7 Slowly strain the milk over the butter and flour mixture stirring constantly and set the fish aside. As you add the milk, it will thicken. Take your time with this. In about ten minutes, you should have a beautiful, thick and creamy béchamel sauce. 8 Stir in the white wine and the cheese and stir until the cheese has completely melted into the sauce. 9 Stir in the parsley and salt and white pepper to taste and then set aside to cool slightly. 10 Add the fish to the warm sauce and spoon a little of it into the bottom of a greased, oven-proof dish. 11 Fill the pancakes equally with the rest of the fish mixture, roll them up and place in the dish. 12 Cover with any remaining sauce and a little cheese if you like and bake for about 30 minutes until nicely browned on top. 13 Let stand for about five minutes before serving. Picture is before cooking as I forgot to take a picture when it was cooked golden and bubbling
Nov 25, 2019
Attempted a Yorkshire Pudding as per the recipe on the website for the first time. The result had the texture of a cake rather than a traditional pudding as pictured below. I wonder if this is the expected result or if I did something wrong? I did deviate from the recipe in a few ways. Firstly I did add the optional yeast (Hovis fast action bread yeast) and I did not add the salt to the mixture straight away but gave the yeast a little time without it first. The second thing was that I made the batter some time before it was needed so the yeast was bubbling away for about an hour first. Have these deviations resulted in more of a Yorkshire cake than a pudding?