Saturday, 23 April 2016

Fish Pie Pancake Bake

I love anything with pancakes. I especially love putting them in a bake. This fish pie bake is perfect. I used a fish pie mix I found reduced at the supermarket, which had salmon, cod and smoked haddock in it and I added peas and leeks but you could add pretty much any veg you like.

I have definitely mastered white sauce! Now I get a luscious thick sauce rather than a rather runny one. I am so happy, small things!

Fish Pie Pancake Bake (from Fuss Free Flavours)
(Serves 6)

500ml milk
600g mixture of fish
30g butter
1 heaped dsp plain flour
handful chopped vegetables
1 heaped dsp finely chopped gherkins or capers
6 large pancakes

Preheat the oven to 190C.

Put the fish and the milk in a microwave proof bowl and microwave on high for 5-10 mins until the fish is cooked. Drain reserving the milk and put the fish on a plate.

Melt the butter in a large saucepan, add the flour and cook for a min stirring all the time. Reduce the heat and add the milk a little at a time, stirring to get a smooth sauce. Carry on cooking, stirring from time to time until the sauce has thickened.

Using two forks separate the fish into flakes, discarding the skin and any bones. Add to the white sauce together with the vegetables and gherkins or capers. Season to taste.

Put a bit of the fix mixture in the middle of each pancake and roll up, then place in an ovenproof dish. Top with any remaining fish mixture and sprinkle with a little finely grated cheese. Put into the oven and bake for 20–25 mins until piping hot and starting to turn golden.

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