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1
Make pancake batter by mixing flour and salt in mixing bowl.
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2
Make well in center and pour in the egg, 4 teaspoons of oil and 1 cup milk.
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3
Whisk to smooth batter then add remaining milk.
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4
Remove any skin from monkfish, rinse and cut into bite-size pieces.
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5
Pat dry.
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6
Rinse and pat dry scallops, cut in half.
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7
Pour 3/4 cup milk into saucepan, add garlic and bring to simmer.
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8
Add all fish except shrimp.
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9
Simmer for 5 to 6 minutes then add shrimp.
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10
When shrimp turn pink remove all fish to a bowl and set aside.
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11
Strain fish milk and reserve for sauce.
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12
Place butter in saucepan and melt.
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13
Add flour and stir for 2 minutes, then pour in reserved milk and the cream.
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14
Continue to stir and simmer for a few minutes until you have a smooth sauce.
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15
Turn heat to low, add cheese and parsley and season to taste with salt and pepper.
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16
Add fish, mix well.
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17
Preheat oven to 350F (180C).
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18
Place small frying pan or omelet pan over high heat.
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19
Lightly grease it with a little oil.
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20
Beat pancake batter, then pour 3 tablespoons into pan.
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21
Turn pan so bottom is covered evenly with batter and cook for 40 to 60 seconds, turn and cook 30 to 40 seconds longer.
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22
Transfer to large plate.
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23
Continue with remaining batter.
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24
Place an equal amount of filling (about 3 tablespoons) in center of each pancake, fold the sides over filling and arrange in ovenproof dish just large enough to hold pancakes.
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25
Place in oven for 20 minutes, or until the pancakes are hot through.
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26
Serve immediately.
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27
These can be served as a first course or as a luncheon dish for four, with a green salad and a very chilled white wine.
