SMOKED HADDOCK PANCAKES

Preparation Method :

• Brush an 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, and then lift out with a fish slice. Remove the skin and flake, discarding any bones.
• Strain the liquid and make up to 500 ml 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 spoonful of filling 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 for 15 minutes until crisp.
• Serve immediately.