Smoked Haddock Pancakes

polyunsaturated vegetable oil for frying
wholemeal pancake batter made with 100 g/4 oz
wholemeal flour (see page 292)
Filling:
450 g/I lb smoked haddock fillets
300 nil/1/2 pint skimmed milk
40 g/11/2 oz polyunsaturated margarine
40 Wilk oz wholemeal flour
2 hard-boiled eggs, shelled and chopped
salt
freshly ground black pepper
25 g/1 Os polyunsaturated margarine, melted
25 g/1 oz grated Parmesan cheese

Brush a 20 cm/8 inch non-stick frying pan with a little oil. Pour in enough batter to cover the bottom and tilt the pan to coat it evenly. Cook until the underside is brown, then turn over and cook for 10 seconds.

Transfer to a plate and keep warm. Continue cooking pancakes until all the batter is used up.

Place the haddock in a pan, add the milk, cover and bring to the boil. Simmer for 5 minutes. Leave the fish to cool slightly in the pan, then lift out with a fish slice. Remove the skin and flake, discarding any bones. Strain the liquid and make up to 300 n1/1/.1 pint with extra milk if necessary; keep on one side.

Melt the margarine in a pan, remove from the heat and stir in the flour. Pour in the reserved liquid and stir until blended. Return to the heat and bring to the boil, stirring, until thickened. Add the eggs, fish, and salt and pepper to taste.

Place a spoonfhl of tilling on each pancake, roll up and place in an oiled shallow ovenproof dish. Brush with the melted margarine and sprinkle with the Parmesan cheese. Cook in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for 15 minutes until crisp. Serve immediately. SERVES 4 in 6