Scottish Smoked Haddock Pancakes

Ingredients

• 400g (14 oz) smoked haddock fillets 400g (14 oz) smoked haddock fillets
• 500ml (2 cups) milk 500ml (2 cups) milk
• 50g (1/4 cup) butter 50g (1/4 cup) butter
• 50g (1/4 cup) all-purpose flour 50g (1/4 cup) all-purpose flour
• Salt and pepper, to taste Salt and pepper, to taste
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 2 eggs 2 eggs
• 300ml (1 1/4 cups) milk 300ml (1 1/4 cups) milk
• 30g (2 tbsp) butter, melted 30g (2 tbsp) butter, melted

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, place the haddock fillets and cover with milk. Bring to a gentle simmer and poach for 10-15 minutes until the haddock is cooked through and flakes easily. Remove the haddock from the pan and set aside, reserving the poaching liquid.
2. 2.
   In a separate pan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3. 3.
   Gradually whisk in the reserved poaching liquid, ensuring there are no lumps. Cook the sauce for 5 minutes until thickened and smooth. Season with salt and pepper to taste.
4. 4.
   Flake the cooked haddock into bite-sized pieces and gently fold it into the sauce.
5. 5.
   In a mixing bowl, combine the flour, eggs, milk, and melted butter to make the pancake batter. Whisk until smooth.
6. 6.
   Heat a non-stick frying pan over medium heat and lightly grease with butter. Ladle a small amount of batter into the pan and swirl to create a thin, even layer. Cook for 1-2 minutes until golden brown, then flip and cook the other side for another minute. Repeat with the remaining batter.
7. 7.
   To serve, spoon the haddock filling onto each pancake and roll them up. Serve warm.

Treat your ingredients with care...

• Smoked haddock — Ensure that the haddock is properly cooked and flakes easily before incorporating it into the sauce. Remove any skin or bones from the fillets.
• Pancake batter — Whisk the pancake batter until smooth, but avoid overmixing as it can result in tough pancakes. Let the batter rest for a few minutes before cooking to allow the gluten to relax, resulting in lighter pancakes.

Tips & Tricks

• For added flavor, you can sprinkle some chopped fresh dill or chives over the haddock filling before rolling up the pancakes.
• If you prefer a thicker sauce, you can increase the amount of flour in the roux.
• Serve the Scottish Smoked Haddock Pancakes with a side of mixed greens or a fresh cucumber salad to add a refreshing element to the dish.
• If you don't have smoked haddock, you can substitute it with other smoked fish such as trout or mackerel.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or oven before serving.

Serving advice

Serve the Scottish Smoked Haddock Pancakes warm, garnished with a sprinkle of fresh herbs such as parsley or chives. Accompany them with a wedge of lemon for a tangy burst of flavor. These pancakes make a satisfying main course, but they can also be served as an appetizer or part of a brunch spread.

Presentation advice

Arrange the rolled-up pancakes on a platter, placing them seam-side down for a neat presentation. Drizzle a little of the creamy sauce over the top and garnish with a sprig of fresh dill or chives. Serve the dish on rustic plates or wooden boards to enhance the traditional Scottish feel.