Serves: 4
Cooking time: 25 minutes
Suitable for home freezing/suitable for vegetarians
Ingredients:
For the pancakes:
100g plain flour
Large pinch of salt
1 large egg
300ml milk
2-3 tsp Trex
For the 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:
1. Sift the flour and salt into a large bowl. Add the egg and milk and beat with a wire whisk or electric hand held whisk to make a smooth batter.
2. Heat a small pancake pan or heavy-based frying pan, then add a tiny knob of Trex, swirling it around the pan until melted. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip the pancake over to cook the other side. Cook 8 small pancakes altogether, adding a little Trex to the pan before cooking each one.
3. Preheat the oven to 180°C/fan oven 160°C/ Gas Mark 4. Grease a large, shallow baking dish with a little Trex.
4. 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.
5. 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.)
6. Lay the pancakes on a work surface and fill them with an equal amount of the fish mixture. 7. 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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