Ingredients

Ingredients
75g MAGGI Béchamel Sauce
125ml cold water
375ml boiling water
Small bunch fresh parsley, finely chopped
½tsp MAGGI Vegetable Liquid Concentrated Fonds
300g plain flour
750ml semi-skimmed milk
3 medium eggs, beaten
200ml oil
800g mixed seafood, such as mussels, prawns or calamari

Method

Method
To make the bechamel sauce: stir the béchamel powder into 125ml of cold water until it forms a smooth paste. Whisk this paste into the boiling water and simmer for one minute. Pour into a clean bowl and add the parsley and vegetable fond. Cover and set aside.
To make the pancakes: place the flour into a large bowl. Slowly combine the milk & eggs to a smooth paste. Heat some of the oil in a large non-stick pan. Add just enough mixture to cover the pan base thinly. Cook for a few seconds and then turnover to cook the other side. Remove and place to one side. Repeat until all the mixture is used.
Place the seafood into a clean bowl and add just enough sauce to combine and hold the mixture together.
Lay a pancake on a flat clean chopping board. Spoon a small amount of the seafood onto a quarter of the pancake. Fold the pancake in half to form a semi-circle and then in half again to form a quarter circle.
Place into an oven proof dish and repeat until all pancakes are filled and folded.
Coat with the remaining sauce and place in an oven preheated to 180°C to heat through, or pan fry individual portions to order.
Check that the temperature is at least 75°C in the centre before serving with a crisp dressed salad and a few shell-on mussels.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.