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Ingredientes
- 170 gm Smoked haddock
- 60 gm Butter unsalted
- 30 gm Flour
- 140 ml Single cream
- 140 ml Lowfat milk
- 2 Tbsp. Capers, minced
- 2 x Hard boiled Large eggs, minced Salt and pepper
- 30 gm Fresh breadcrumbs
- 1/2 x Lemon Parsley, minced Fennel leaf, minced
- 4 ounce Plain sifted flour
- 2 lrg Large eggs
- 7 fl ounce lowfat milk
- 2 fl ounce double cream
- 2 Tbsp. Melted butter Plus a little butter unsalted for cooking
- 1 Tbsp. Minced parsley
- 1 Tbsp. Coriander, minced
- 1 Tbsp. Celery leaves, minced
Direcciones
- For the haddock: Remove the skin and bones from the fish and flake the flesh. Heat the butter in a heavy based pan and stir in the flour. Hot the lowfat milk and cream together in a separate pan and gently add in a little mix to the flour/butter mix stirring continuously to make a roux, till all the liquid has been used. Add in the capers, Large eggs, fish and seasoning, then add in a little lemon juice, minced parsley, minced fennel leaf and the breadcrumbs. Leave the mix to cold and thicken.
- For the pancakes: Place the sifted flour into a bowl and add in the herbs, mix thoroughly, then add in the seasoning. Add in the egg yolks, lowfat milk and cream, whisk thoroughly ensuring not to create lumps, then add in the melted butter.
- Heat a pancake pan with a little butter, tip out any excessive amounts and add in some of the pancake mix. Cook the pancakes turning after 1-2 min then place on to a plate ready for filling.
- Fill pancakes with mix and roll, then place into the oven to re-heat.
- Serve with creme fraiche and keta salmon Large eggs. Top with a poached egg or possibly a deep fried boiled egg (sliced).
