Roasted Vegetable Roulade Pancakes with Shrimp Parsley Cream Sauce by Steven Dolby

(Serves 4-5 people)
INGREDIENTS
ROASTED VEGETABLES
1 Red pepper
1 Yellow pepper
7 Baby bella mushrooms
1/2 Beef tomato
1 Medium red onion
2 Garlic cloves
Red chili flakes (pinch)
Salt & ground black pepper (to taste)
Olive oil
Roast vegetable 425f 45-50 minutes
PANCAKE MIX
220g Plain flour
3 Eggs
350ml Whole milk
Salt & ground black pepper/white pepper
Dried tarragon (pinch)
Chill for 15 minutes
SHRIMP PARSLEY CREAM SAUCE
1/2 Red onion (from the roasted vegetables)
1 Garlic clove (from the roasted vegetables)
1 Cup fish stock
130g White shrimp
1/4 Cup heavy cream
Good handful Italian flat leaf parsley
Salt & ground black pepper (to taste)
Olive oil

© STEVEN DOLBY