Smoked Haddock Pancakes Crepes
|Pancakes||8 (made from 300 milliliter / 1/2 pint batter)|
|Smoked haddock fillets||2 Pound (1 kilogram)|
|Onion||1 Small, peeled and finely chopped|
|Milk||3⁄4 Pint (450 milliliter)|
|Freshly ground black pepper||To Taste|
|Butter||2 Ounce (50 gram)|
|Flour||2 Ounce (50 gram)|
|Lemon juice||30 Milliliter (2 tablespoons)|
|Single cream||30 Milliliter (2 tablespoons)|
|Butter||1 Ounce, melted (25 gram)|
|Grated gruyere cheese||30 Milliliter (2 tablespoons)|
|Dried breadcrumbs||15 Milliliter (1 tablespoon)|
1.Take a pan, place fish in it along with onion, milk and pepper.
2.Put the lid on and poach for 15 minutes.
3.Strain the fish.
4.Remove the skin and flake.
5.Keep aside the poaching liquid and onion.
6.In a separate pan, heat butter.
7.Add flour to it and cook for 2 minutes by stirring well.
8.Turn off the flame and slowly add resreved liquid.
9.Place the pan on flame and let the mixture boil by stirring.
10.Cook on low flame until thick.
11.Make a cavity in the center and add fish along with reserved cream and onion.
12.Let the mixture cool.
13.Make equal division of mixture and place on each pancake.
14.Fold the panckaes to make a roll.
15.Freeze the rolls for later use or bake for 35- 40 minutes after sprinkling butter, cheese and breadcrumbs.
17.If using frozen, thaw and bake.