Serving Size : 2 Preparation Time :0:30
Categories : Pancakes Cuisine: "French Style"
2 savoury buckwheat pancakes
250 grams smoked haddock
200 mls milk
25 grams butter
1 heaped tablespoon flour
pinch English mustard powder
1 shallot -- finely chopped
45 grams cheese of your choice -- grated
2 tablespoons oil
Poach the haddock in the milk, either in a pan or in the microwave, until it is opaque and leaves the skin and bone easily. Set aside until cool.
Drain the milk from the fish and reserve. Remove all skin and bone from the fish and flake.
Melt the butter in a pan and gently fry the shallots until soft but uncoloured.
Blend in the reserved milk and bring to the boil, stir until the sauce has thickened, turn off the heat and add the grated cheese (cool at this stage if preparing ahead of time). Add the fish
Divide the filling equally between the pancakes keeping the filling to one half. Fold the pancakes
Heat the oil in a pan and fry the pancakes gently on each side until the filling is piping hot turning once.
Source: sylv@nicebites.com
