FISH PIE PANCAKES

ALL THE FLAVOURS OF A FISH PIE – IN A PANCAKE!

Preparation time: 20min Cooking time: 30min

INGREDIENTS (Serves 2) ◆ 110g plain flour ◆ Pinch salt ◆ 1 large egg ◆ 250ml milk ◆ A few drops of vegetable oil Filling ◆ 300g pack fish pie mix (salmon, cod and smoked haddock) ◆ 300ml milk ◆ 25g plain flour ◆ 25g butter ◆ 2tbsp chopped fresh parsley, plus sprigs to garnish ◆ Salt and freshly ground black pepper ◆ Lemon wedges, to serve

1 Preheat the oven to 180°C, Fan Oven 160°C, Gas Mark 4. Put the flour and salt into a mixing bowl and add the eggs and milk. Beat together using a hand whisk to make a smooth batter. Allow to stand for a few minutes. 2 Heat a heavy-based pancake pan, and add a few drops of vegetable oil. Pour in one quarter of the batter, tilting the pan to spread over the sur face. Cook over a medium heat, and when set, flip over to cook the other side. Cool on sheets of kitchen paper. Make 4 pancakes, adding a little vegetable oil to the pan each time. 3 For the filling, put the fish pie mix into a pan and cover with water. Simmer gently for 5min. Remove from the heat. 4 Put the milk, flour and butter into a non-stick saucepan and bring to the boil, stirring constantly with a small whisk until thickened and smooth. Add the cooked fish, using a draining spoon, then add the parsley. Season. Thin the sauce with a little fish cooking liquid if necessary. 5 Fill the pancakes with the fish mixture and fold into triangles or roll them up. Place in a baking dish and cover with foil. Bake for 20-25min until heated through. Serve, garnished with parsley and lemon wedges.

COOK’S TIP: For a change, use chopped cooked chicken instead of fish.