Ingredients

50g Unsalted butter
100g Peeled and finely chopped onion
1 Peeled and finely chopped garlic clove
50ml Dry white wine
650ml Water
16g Essential Cuisine Fish Stock Mix
400g Diced skinless smoked Haddock fillet
400g Diced skinless Salmon fillet
12 Raw peeled tiger prawns
40g Plain Flour
100ml Double cream
1tbsp Chopped mixed herbs (parsley, dill and chives)
A Good Twist of freshly ground pepper
Sea Salt – Season to your taste
8 Savoury pancakes
50g Grated Parmesan
50g Soft fresh breadcrumbs
25g Unsalted butter at room temperature.

Method

1. Preheat the oven to 180°c. Melt 10g of the butter in a suitable pan, add the chopped onions and garlic, gently fry until they are tender, with not too much colour.
2. Add the white wine and water. Stir in the Essential Cuisine Fish Stock Mix. Bring to the boil and simmer for 5 minutes.
3. Place the diced fish and prawns into the stock and poach gently for 5 minutes or until the fish is just cooked.
4. Remove the fish carefully from the stock, allow to cool to room temperature.
5. Melt the remaining 40g of the butter in a suitable pan, gradually stir in the flour until a roux is formed, cook for 2 minutes on a low heat but with no colour. Pull off the heat to cool slightly.
6. Pour in the hot fish stock a little at a time stirring continuously on a low heat, until it is all added. Cook for 10 minutes on a low heat, stirring from time to time to cook out the flour.
7. Pour in the double cream and bring back to the simmer, season to taste, and stir in the chopped herbs. Remove from the heat and allow to cool to room temperature. Pour half of the fish sauce over the cooked fish in the bowl and gently fold it in.
8. Lay out the pancakes and place equal amounts of the fish mix along the centre of each one. Fold the pancakes over the fish and lay in a lightly greased ovenproof dish. Spoon the remaining half of the sauce evenly over the pancakes.
9. Mix the Parmesan, breadcrumbs and butter together in a bowl and sprinkle over the sauce.
Bake in the oven for 20-30 minutes, or until golden brown and piping hot in the middle. Serve with buttered green vegetables and hot new potatoes.

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