Smoked Haddock Pancakes
4
25
MINS
MINS
Metric
Imperial
INGREDIENTS
FILLING
| A little Trex, for greasing | |
| 300g | Smoked haddock fillets, skinned |
| 600ml | Milk, warmed |
| 40g | Plain flour |
| 40g | Butter |
| 3 tbsp | Chopped fresh parsley |
| Freshly ground black pepper | |
| 75g | Mature Cheddar cheese, grated |
Method
Follow the pancake recipe from Pancakes with Lemon and Syrup.
Preheat the oven to 180°C/fan oven 160°C/ Gas Mark 4. Grease a large, shallow baking dish with a little Trex.
Put the haddock fillets into a frying pan with half the milk. Simmer gently for 6-8 minutes until the fish is cooked. To test that it is done, the flesh should look opaque and will flake easily. Strain the cooking liquid into a saucepan. Flake the fish with a fork, removing any bones.
Pour the remaining milk into the saucepan and add the flour and butter. Bring to the boil, stirring constantly with a wire whisk to make a smooth, thick sauce. Remove from the heat and gently stir in the fish and parsley. Season to taste with black pepper. (The fish is salty, so you are unlikely to need any salt.)
Lay the pancakes on a work surface and fill them with an equal amount of the fish mixture.
Roll them up and lay them in the baking dish. Sprinkle the cheese on top, then bake in the oven for 20-25 minutes, or until piping hot.
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