Seafood Galette


This recipe can be served as a fish course or as an plate and fork starter. Excellent flavour and taste. Although it uses seafood you could just use salmon fillet.  This recipe serves


  • 1 lb seafood ( mix or individual crab, shrimp, lobster etc)
  • 8 oz medium fat ricotta cheese Cheese, ricotta, part skim milk
  • 8 oz anchovies, drained or 2 tsp anchovy essence
  • 1 Tbs fresh snipped dill Spices, dill weed, dried
  • 1 Tbs lemon juice Lemon juice, raw
  • 1/2 tsp grated lemon peel Lemon peel, raw
  • 1 large egg (beaten) Egg, whole, raw, fresh
  • 1/2 tsp salt Salt, table
  • 3 shakes white pepper
  • TOPPING Cream, whipped, cream topping, pressurized
  • 1 oz Butter ( 2 tbsp) melted Butter, without salt
  • 2 Tbs finely grated Parmesan cheese Cheese, parmesan, grated
  • 1 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 eggs Egg, whole, raw, fresh
  • 2 Tbs butter ( melted) Butter, without salt
  • 1/2 tsp salt Salt, table
  • 8 oz milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A


Step 1

CREPES: In a bowl place flour and salt. Add eggs, one at a time, mixing well until there are no lumps. Add melted butter. Gradually stir in the milk and mix until the consistency of thin cream. Let batter rest for an hour or so. Using a nonstick pan (8") , well buttered, over a medium high heat, cook the crepes . Pour a little of the batter in pan and tip so it runs over the entire surface. Turn and brown lightly on the other side. Repeat with rest of the batter. Stack with a sheet of wax paper in between and continue. They can be kept under refrigeration for one day or frozen up to a month. FILLING: In a large bowl, place the seafood and break up with tinges of a fork. Mix in ricotta cheese, mashed anchovies or essence, dill, lemon juice and peel. Blend well adding egg, salt & pepper. Set aside. TOPPING: Blend partly melted butter and Parmesan cheese. ASSEMBLY: Make sure you have portioned the filling into equal portions, one less than the number of crepes. In a buttered rimmed dish, lay a crepe. Top with a portion of the filling then another crepe. Continue until filling and crepes are used up. Heat oven to 350F. Cover crepes with foil and heat thorough. Remove cover, top with TOPPING and reheat until brown on top. You may use the broiler BUT WATCH!!!! as it will brown quickly. Remove and let set. Cut into serving pieces and place on a plate which has been masked with a white wine sauce. Garnish appropriately

Step 2

Look for sauce recipe under SAUCES


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