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.

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.

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¢â‚¬â€¯about 12 minutes. Strain off and reserve the fish stock.

Flake the fish, discarding the skin and bones.

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¢â‚¬â€¯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.

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.