- 500 g peeled shallots
- 150 g butter
- 2 eggs
- 150 g flour
- 650 ml milk
- 10 g parsley
- 10 g chives
- 10 g chervil
- 2 cloves
- 50 g Dijon mustard
- 100 g Gruyere cheese, grated
- pieces Tenderstem broccoli
- Baby watercress leaves
1. To make the shallot confit, finely chop the shallots, place the butter into a pan and melt, then add 400g diced shallots. Season with salt and pepper and cook slowly on a low heat not allowing them to colour. Cook for 30 minutes until they are very tender.
2. Make your basic pancake batter well ahead of time by mixing the eggs with 150ml of the milk and then adding 100g flour and beating until velvety smooth. Add the chopped herbs and allow to rest for 30 minutes.
3. Then make your pancakes. In a hot non stick pan add a small knob of butter and once melted add enough batter for one pancake. Cook for 2 minutes on each side. Allow 2 per person, keep these in beween layers of greaseproof paper until required.
4.To make the basic Bechamel sauce, cut the remaining shallot in half and then stick the bay leaf to one half of the shallot with the cloves. Place 500ml milk and the shallot in a pan and warm up. Make a roux with each 50g butter and flour, add your hot milk to the roux and beat with a whisk until nice and smooth, season with salt and pepper then add 1/2 the cheese and the mustard to finish it with, leave in the pan until required. Blanch the Tenderstem in boiling salted water for 2 minutes and then refresh by placing in ice cold water, then allow to drain on kitchen paper.
5. In a clean bowl add 1/2 the shallot confit and 1/3 of the bechamel sauce, now add the drained Tenderstem, check the seasoning and adjust if necessary. You can if you like chargrill the tenderstem to give an extra dimension of taste.
6. Roll each piece of Tenderstem, along with the sauce and shallots into a pancake and place in to an oven proof dish ready to warm up. Cook at 180oC for 8-10 minutes, checking they are hot on the inside.
7. To serve: Remove the hot pancakes from the dish and pace 2 per person in the centre of hot plates. Pour the remaining sauce over the pancakes then add the remaining shallot confit. Garnish with grated gruyere and baby watercress leaf.