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You are in: Hampshire > BBC Radio Solent > Jon Cuthill > Info Vault > Faster Chef > Fasterchef - Watercress Crepes

Fasterchef - Watercress Crepes

Love cooking, but don't think you can make a great meal with your 100mph hectic lifestyle? Let BBC Radio Solent's Jon Cuthill help you with a variety of different tasty and speedy recipes.

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Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

Watercress crepes with seafood and a white wine and dill reduction

By Jennifer Laing from Cresson Creative in Alresford

Watercress Crepes

Watercress Crepes

  • 250g plain flour
  • 3 eggs
  • 2 bunches of washed watercress
  • 400mls milk
  • Pinch of salt
  • 200g fresh salmon fillet cut into cubes
  • 200g shelled raw prawns
  • olive oil
  • 50ml dry white wine/noilly prat/ sherry
  • 50ml double cream
  • 50g smoked trout
  • Lemon zest
Jennifer Laing from Cresson Creative in Alresford

Jennifer Laing from Cresson Creative

Method

  • Place watercress and milk in liquidiser and process briefly.
  • Add flour, eggs and salt to jug and process until a batter is produced.
  • Cook in a crepe pan using a small ladle. Cook one side and then flip over and cook other side for a few seconds each.
  • Layer with greaseproof paper between each crepe (can be frozen)
  • Keep crepes warm after cooking.
  • In a frying pan put a couple of teaspoons of olive oil to heat, when smoking, add the salmon and prawns.
  • Cook until just cooked and turn out into a bowl.
  • Deglaze the pan with the wine.
  • Add the cream and reduce again until correct consistency.
  • Add fish back into pan with trout lemon zest and seasoning to heat up.
  • Spoon fish onto crepe and finish with sauce, roll up.
  • Serve with tomato and salad leaves.

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last updated: 15/08/2008 at 13:24
created: 23/05/2008

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