175 g (6 oz) plain flour; plus 45 ml (3 tbsp)
50 g (2 oz) salted peanuts, finely chopped
2 eggs
15 ml (1 tbsp) vegetable oil
450 ml (3/4 pint) milk or water mixed
butter, for frying
700 g (1 1/2 lb) smoked haddock, cod, or whiting fillets
568 ml (1 pint) milk
125 g (4 oz) celery, chopped
10 ml (2 tsp) mild curry powder
salt and freshly ground pepper
75 ml (5 tbsp) single cream
50 g (2 oz) cheddar cheese, grated
chopped parsley, to garnish
50 g (2 oz) salted peanuts, finely chopped
2 eggs
15 ml (1 tbsp) vegetable oil
450 ml (3/4 pint) milk or water mixed
butter, for frying
700 g (1 1/2 lb) smoked haddock, cod, or whiting fillets
568 ml (1 pint) milk
125 g (4 oz) celery, chopped
10 ml (2 tsp) mild curry powder
salt and freshly ground pepper
75 ml (5 tbsp) single cream
50 g (2 oz) cheddar cheese, grated
chopped parsley, to garnish
method
1. To make the batter: whisk the 175 g (6 oz) flour, peanuts, eggs, oil and half the milk and water mixture until quite smooth. Whisk in the remaining liquid.
2. Melt a knob of butter in a 19 cm (7 1/2 inch) frying pan, tilting the pan so that the melted butter coats the base. Pour in enough batter to cover the base of the pan and cook for about 3 minutes until golden underneath. Turn and cook the other side. Repeat with the remaining batter to make twelve pancakes. Keep them covered.
3. Put the fish into a deep frying pan with the milk, cover and poach gently until the fish is quite tender and begins to flake—about 12 minutes. Strain off and reserve the fish stock.
4. Flake the fish, discarding the skin and bones.
5. Melt 50 g (2 oz) butter in a heavy-based pan, fry the celery and curry powder together for 1 minute, stirring. Remove from the heat, stir in the remaining flour, reserved fish stock and seasoning—be cautious with salt as the fish may be salty enough. Bring to the boil, stirring. Boil for 1 minute then remove from the heat and fold in the cream and flaked fish.
6. Grease a shallow ovenproof dish. Divide the filling between the pancakes, roll up and place side-by-side in a single layer in the dish. Sprinkle the grated cheese over the top and cover loosely with foil. Bake at 180°C (350°F) mark 4 for about 40 minutes. Serve really hot sprinkled with parsley.
2. Melt a knob of butter in a 19 cm (7 1/2 inch) frying pan, tilting the pan so that the melted butter coats the base. Pour in enough batter to cover the base of the pan and cook for about 3 minutes until golden underneath. Turn and cook the other side. Repeat with the remaining batter to make twelve pancakes. Keep them covered.
3. Put the fish into a deep frying pan with the milk, cover and poach gently until the fish is quite tender and begins to flake—about 12 minutes. Strain off and reserve the fish stock.
4. Flake the fish, discarding the skin and bones.
5. Melt 50 g (2 oz) butter in a heavy-based pan, fry the celery and curry powder together for 1 minute, stirring. Remove from the heat, stir in the remaining flour, reserved fish stock and seasoning—be cautious with salt as the fish may be salty enough. Bring to the boil, stirring. Boil for 1 minute then remove from the heat and fold in the cream and flaked fish.
6. Grease a shallow ovenproof dish. Divide the filling between the pancakes, roll up and place side-by-side in a single layer in the dish. Sprinkle the grated cheese over the top and cover loosely with foil. Bake at 180°C (350°F) mark 4 for about 40 minutes. Serve really hot sprinkled with parsley.
serving amount
serves 6
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