SMOKY HADDOCK & SPINACH PANCAKES
INGREDIENTS (Serves 4)
◆ 110g plain flour
◆ Pinch of salt
◆ 1 egg
◆ 275ml skimmed milk
◆ Few drops of vegetable oil
◆ 200g smoked haddock
◆ 150g young spinach
◆ 100g mature Cheddar cheese, grated
◆ 4tbsp fromage frais
◆ Cherry tomatoes and parsley, to serve
1 Preheat oven to 190°C, Fan 170°C, Gas 5. Sift the flour and salt into a large jug or mixing bowl. Add the egg and milk and beat with a wire whisk to make a smooth batter.
2 Heat a few drops of oil in a pancake pan or non-stick frying pan. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the sur face. Cook over a medium heat until the sur face sets, then flip the pancake over to cook the other side. Make 4 pancakes in total, adding a few drops of oil before cooking each one.
3 Put the haddock in a fr ying pan and cover with boiling water. Simmer gently for 4-5min until cooked, when the flesh will flake easily. Drain well and flake into large chunks. At the same time, cook the spinach in a little water until the leaves wilt, 3-4min. Drain well, squeezing out the excess moisture with the back of a spoon.
4 Sprinkle half the cheese over the pancakes. Arrange an equal amount of fish and spinach on top. Spoon on the fromage frais. Fold into triangles, place in a baking dish, or individual dishes, and sprinkle with the rest of the cheese.
5 Heat in the oven for 15-20min. Serve with cherry tomatoes and parsley.