Yield: 1 servings
|170 grams||Smoked haddock|
|60 grams||Butter unsalted|
|140 millilitres||Single cream|
|2 tablespoons||Capers; chopped|
|2 \N||Hard boiled eggs; chopped|
|\N \N||Salt and pepper|
|30 grams||Fresh breadcrumbs|
|\N \N||Parsley; chopped|
|\N \N||Fennel leaf; chopped|
|4 ounces||Plain sifted flour|
|7 \N||Floz milk|
|2 \N||Floz double cream|
|2 tablespoons||Melted butter|
|\N \N||Plus a little butter unsalted for cooking|
|1 tablespoon||Chopped parsley|
|1 tablespoon||Coriander; chopped|
|1 tablespoon||Celery leaves; chopped|
FOR THE PANCAKES
For the haddock: Remove the skin and bones from the fish and flake the flesh. Melt the butter in a heavy based pan and stir in the flour. Warm the milk and cream together in a separate pan and gently add a little mixture to the flour/butter mixture stirring continuously to make a roux, until all the liquid has been used. Add the capers, eggs, fish and seasoning, then add a little lemon juice, chopped parsley, chopped fennel leaf and the breadcrumbs. Leave the mixture to cool and thicken.
For the pancakes: Place the sifted flour into a bowl and add the herbs, mix thoroughly, then add the seasoning. Add the egg yolks, milk and cream, whisk thoroughly ensuring not to create lumps, then add the melted butter.
Heat a pancake pan with a little butter, tip out any excessive amounts and add some of the pancake mixture. Cook the pancakes turning after 1-2 minutes then place on to a plate ready for filling.
Fill pancakes with mixture and roll, then place into the oven to re-heat.
Serve with creme fraiche and keta salmon eggs. Top with a poached egg or a deep fried boiled egg (sliced). DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
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