I often find naming recipes can be rather a quandary. What appeals to me might not appeal to others, and, of course in an ever-growing blogosphere there is ever-increasing competition for traffic which involves a certain amount of appealing to Google when writing content. Here fish pie stuffed pancakes certainly describes the recipe, but I feel is lacking a certain something?
Over the first May bank holiday weekend, when Ed was away sailing, I went to stay with my friend Annabel, armed with my sewing machine, a number of unfinished projects, yards of fabric and seemingly half the contents of my kitchen. The plan was to sew, chat, sew some more and eat good food but not spend hours in the kitchen.
This was an easy supper, using a packet of Abra-ca-Debora pancakes and a mixture of fish from Fish is the Dish from my freezer, supplemented by ingredients from a different pantry to my own, resulting in a different version that I would have made at home. Maybe regularly cooking in someone else’s kitchen should be on my to do list, to ensure more interesting recipe development? Obviously I cook what I like to eat, and forget the some people (inexplicably IMO) are not keen on cheese for example.
As ever this is adaptable, you basically poach fish in some milk, use the milk to make some white sauce, return the fish to the sauce and layer the fish mixture into some pancakes, then bake until piping hot.
- 500 ml / scant pint semi skimmed milk or 400ml milk and a small glass of white wine
- Mixture of fish fillets – about 600g / 1lb 5oz – I used cod hake and salmon
- 30 g / 1 oz butter
- 1 heaped dsp plain flour
- Handful vegetables – I used broad beans from the freezer – peas and corn would work well
- 1 heaped dsp finely chopped gherkins or capers optional
- 6 large pancakes – I used a packet of Abra-ca-Debora
- Sprinkling of cheese
- Salt and pepper to taste
- Place the fish into a large frying pan and pour the milk over. Bring the milk to a gentle simmer and cook for about 10 mins until the fish is opaque and starting to flake. Remove the fish from the pan and place on a plate.
- Melt the butter in a large saucepan, add the flour and cook for several minutes, stirring all the time. Reduce the heat and gradually add the milk stirring all the time to get a smooth sauce. Carry on cooking, stirring from time to time until the sauce has thickened.
- Using two forks separate the fish into flakes, discarding the skin and any bones. Add to the white sauce together with the vegetables and gherkins or capers (if using). Season to taste.
- Place the pancakes one by one into an oven proof dish and fill with the fish mixture, top with any remaining fish and sprinkle with a little finely grated cheese.
- Bake at GM5/190C/375F for 20 – 25 min until piping hot and starting to turn golden.