Greendale Fish Pie Pancakes Recipe

First, make the pancakes. Set the oven to a low heat and have a large plate ready. Sieve the flour into a large mixing bowl, then sprinkle in the salt. Make a well in the flour, then crack in the eggs and add the sunflower oil. Whisk together briefly, then pour the milk into the bowl a little at a time, whisking as you go, until you have a smooth batter. Next, wipe inside a medium-sized frying pan with some oiled kitchen paper, then place the pan over a medium heat. When the pan is properly hot, add a ladle of batter and swirl it around gently so that the base of the pan is coated – you’re aiming to make six pancakes, so bear this in mind when adding the batter. Cook the pancake for about one minute, then lift gently to check that the underneath is golden brown. If not, cook for a little longer then check again; if it is, then gently flip the pancake over and cook for another minute on the remaining side. Lift the cooked pancake on to the plate and put it into the oven to keep warm, then carefully wipe the pan with the oiled paper again, and repeat until you have made at least six pancakes (spare ones count as ‘chef’s perks’!).

To make the pancake filling, get a bowl or dish ready to take the cooked fish, then put the milk into a large saucepan and place over a low-medium heat, bringing it up to a gentle simmer – keep an eye on it to make sure the milk doesn’t burn. When the milk is simmering, add the fish pie mix and poach for five minutes, then add the raw prawns and poach for a further five minutes. When the prawns and fish are opaque and the fish is starting to flake, take the pan off the heat and use a slotted spoon to lift the seafood into the waiting dish. Keep the milk in the pan, and set it and the fish aside for a moment.

Next, take another large saucepan and place it over a low-medium heat. Add the butter and let it melt, then sprinkle over the tablespoon of flour and use a wooden spoon to stir it in. Cook the flour and butter together for 2-3 minutes, stirring continuously, then take the fish-poaching milk and add it to the pan a little at a time (keep stirring – you may find it helpful to switch to a whisk about half-way through) until all the milk has been used up and you have a smooth sauce. Lower the heat slightly and cook for about five more minutes, or until the sauce has thickened, then take the pan off the heat. Flake the cooked fish pieces gently with a fork, then add them with the prawns to the sauce, along with the chopped capers (if using) and the parsley. Grate over a little nutmeg and stir everything together to combine, then add salt and pepper to taste, until you are happy with the seasoning. Turn the oven up to 190°C (Gas Mark 5).

Take the pancakes out of the oven and have a gratin dish (or other shallow oven-proof dish) handy. Lie the pancakes on your work surface and spoon a generous dollop of the fish filling on to the middle of each – leave a couple of tablespoons of the filling to spoon over the assembled dish. Fold in the sides of each pancake, then carefully roll it up and place it seam-side down in the gratin dish. Sit the pancakes neatly side by side in the dish, and spoon the remaining fish mix over the top of them. Grate over a little cheese, then put the dish in the hot oven for about 20 minutes or until the topping is bubbling and golden and the pancakes are piping hot throughout. Serve straight away with a leafy salad or some butter-topped peas.