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Rick Stein’s Smoked Haddock and Spinach Pancakes
Introduction from Rick Stein
The technique for making pancakes expertly is to swirl a little oil into your hot frying pan, then pour most of it out into a cup before adding the batter. Do this between each pancake. I prefer undyed haddock. The dyed stuff looks rather garish and the chemicals used to make it yellow are best avoided. Serve with salad.
Ingredients
Method
First, make the batter. Sift the flour and salt into a bowl. Make a well in the centre, add the egg, then slowly whisk in the milk and the tablespoon of oil to make a smooth batter.
Heat a little oil in a 20–23cm non-stick frying pan and swirl it around briefly – it should just coat the base of the pan. Pour any excess into a small cup and use to top up the pan as needed. Pour in enough batter to coat the bottom of the pan evenly and place over a medium heat. After a minute or so, loosen the edge and flip over to cook the other side. When the pancake is cooked and golden, slip it on to a plate and repeat to make 8 pancakes in total. Set aside.
Put the smoked haddock in a pan and add the white wine and stock. Bring the liquid to barely simmering and cook for 7–8 minutes. Lift the haddock out on to a plate with a slotted spoon, then leave to cool a little. Set the pan of wine and stock aside.
Blend the butter and flour together to form a paste. Whisk this into the pan of fish stock, then bring to the boil for a minute to thicken. Add the double cream, take off the heat and stir in the chopped parsley and egg yolk. Taste and season with salt and pepper.
In a separate pan, wilt the spinach over a medium heat and squeeze out excess water (so you don’t dilute the sauce).
Peel off the fish skin, then flake the fish. Pour half the white sauce into a bowl, then fold in the spinach and fish flakes. Spoon an eighth of the fish mixture into the centre of each pancake and roll up.
Preheat a grill to medium-high. Grease an oven dish (about 30 x 20cm in size). Lay the rolled pancakes, seam-side down, into the dish, then spoon over the remaining sauce. Sprinkle over the grated cheese, then place under the preheated grill for 4–5 minutes until bubbling and golden
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