Finnan Haddie Crepes
|Finnan haddie||1 1⁄2 Pound (700 Gram)|
|Milk||125 Milliliter (1/2 Cup)|
|Water||65 Milliliter (1/4 Cup)|
|Butter||50 Gram (1/4 Cup)|
|Sliced mushrooms||100 Gram, sliced (2 Cups)|
|Cream||65 Milliliter (1/4 Cup)|
|Lemon||1 , juiced|
|Chopped parsley||1 Tablespoon|
|Thin crepes||8 (Kept Warm)|
|Lemon||1 , cut into wedges|
Poach the finnan haddie in the milk and water for 10 minutes.
Strain off the liquid and reserve it.
Flake the fish into a mixing bowl, discarding all the skin and bones.
Melt 2 tablespoons of the butter in a small saucepan and fry the mushrooms until soft.
Add to the finnan haddie.
In another small saucepan melt the remaining butter, make a roux with the flour and stir in the reserved cooking liquid and cream.
Cook the sauce, stirring constantly, until it has thickened.
Add the lemon juice, rind and the parsley.
Mix into the fish.
Preheat the oven to 400°F (200°C).
Lay the crepes on your working surface.
Place some of the fish mixture along one end of each crepe and roll it up.
Arrange the crepe rolls in an ovenproof dish.
Cover the dish with buttered foil and place it in the oven for 10 minutes to reheat.
Serve with the lemon.