A tempting variation on the traditional fish pie, my fish pie pancakes make a delicious supper or lunch. The savoury pancakes are filled and topped with a mixture of salmon, white fish and broad beans in creamy white sauce, then baked in the oven. Piping hot and full of flavour, they are perfect with steamed vegetables or a green salad.
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Twist on Fish Pie!
I first made these lovely savoury pancakes when Ed was away sailing for the weekend. Perhaps that’s why the fruits of the ocean were on my mind. As with any fish pie, I have made use of a variety of fish (cod, salmon and hake) and you can use whatever bits and pieces you have available. For a use-it-up dish, this really feels quite luxurious. It is, however, very simple to make, especially if you cheat and use ready-made pancakes or pancake mix.
To make the fish pie filling, you simply poach your fish in some milk. Then you use the milk to make a white sauce, return the fish to the sauce along with the vegetables. Then it’s just a case of filling your pancakes, and baking until piping hot.
If you choose to make your own pancakes, try using buckwheat flour, the traditional flour for French savoury pancakes.
How to Make Savoury Fish Pie Pancakes
Step 1 – Put the fish in a large frying pan and pour the milk over. Bring the milk to a gentle simmer and cook for about 10 minutes, until the fish is opaque and starting to flake. Remove the fish from the pan and set both the fish and the milk aside.
Step 2 – Melt the butter in a large saucepan. Then add the flour to make a paste and cook for several minutes, stirring all the time. Reduce the heat and gradually add the milk, again stirring all the time to get a smooth sauce. Carry on cooking, stirring from time to time until the sauce has thickened.
Step 3 – Using two forks separate the fish into flakes, discarding the skin and any bones. Add to the white sauce, together with the broad beans or other vegetables and gherkins or capers (if using). Season to taste.
Step 4 – 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.
Step 5 – Bake at GM 5/190°C/375°F for 20–25 minutes, until your pancakes are hot all the way through and starting to turn golden.
Recipe: Fish Pie Stuffed Pancakes
Ingredients
- 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
Instructions
- Put the fish in a large frying pan and pour the milk over. Bring the milk to a gentle simmer and cook for about 10 minutes, until the fish is opaque and starting to flake. Remove the fish from the pan and set it aside.
- Melt the butter in a large saucepan. Then add the flour to make a paste. Cook for several minutes, stirring all the time. Reduce the heat and gradually add the milk, again 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 broad beans or other 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 GM 5/190°C/375°F for 20–25 minutes, until piping hot and starting to turn golden.
If you fancy something sweet for pancake day, why not try my jewelled American pancakes?
Laura Loves Cakes
What an interesting recipe…I bet this tastes great and definitely an unusual twist on the traditional fish pie! :-)