Ingredients
- 125g plain flour
- 1 medium egg, beaten
- 275-300ml semi-skimmed milk
- vegetable oil for frying
- 25g unsalted butter
- 30g plain flour
- 200ml whole milk
- splash double cream
- 300g smoked haddock fillet
- a knob of butter
- squeeze of lemon juice
- Dijon Mustard
- Chopped Fresh Dill
Method
- Make the pancake batter using the flour, egg, semi-skimmed milk. Split mix into 6 and fry in the vegetable oil. Set aside pancakes and keep warm.
- To make the sauce melt the butter in a pan, then stir in the 30g plain flour and cook for 2 minutes. Gradually pour in the milk, stirring continuously, until it forms a thick sauce. Season, then add a splash of double cream and set aside.
- Put the haddock, skin-side down, in a pan with a knob of butter and cook over a medium heat for 3 minutes. Turn and cook for 1 minute, then remove. Flake the fish with a fork, then fold into the sauce, with the lemon juice, Dijon mustard and fresh dill.
- Spoon into 6 pancakes, then roll up and serve.
