INGREDIENTS

INSTRUCTIONS

Pour the fish stock into a saucepan and heat until a rolling boil breaks
the surface. Add the mushrooms and cook for 1 minute. Strain, reserving the
mushrooms and liquid separately. Place the mushrooms in a small covered
bowl so they'll continue cooking in their own retained heat.
Return the fish stock to the saucepan and bring to a rolling boil. Add the
cod and scallops, keeping the pieces separate. Cover with a piece of
greaseproof or waxed paper, cut to fit, pressing it down to seal the
surface. Watch for bubbles under the paper, lower the heat to a simmer and
cook for 4 minutes. Strain, reserving the seafood and liquid separately.
Transfer the seafood to a large bowl, cover, and set aside.
Return the fish stock to the saucepan, add the corn starch slurry, and
return to a boil, stirring constantly until thickened - about 1 minute.
Strain into another saucepan.
Remove 1 cup and stir into the cooked seafood. Gently stir in half of the
strained yoghurt. Fold the remaining yoghurt into the reserved cooking
liquid to make a sauce and set aside.
To serve, on a large ovenproof serving platter, lay a crepe (see separate
recipe) brown side up and spoon 1/4 cup of the seafood filling down the
centre. Fold the sides over and gently turn it over so that the overlap is
underneath.
Repeat with the other crepes until the platter is full. Spoon the sauce on
top to cover them completely. Sprinkle with the parmesan cheese and garnish
with colourful paprika stripes that follow the ridge of each pancake. Pop
under a broiler and cook until the top is a sumptuous, speckled, golden
brown - about 3 minutes. Remove from broiler and dust with parsley.
With a wide spatula lift two crepes from the platter onto a plate. The
entree is complete with a serving of brightly coloured string bean salad.
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