Serves 4 Preparation time: 20 minutes Cooking time: 15 minutes 400g (14oz) smoked wild Alaska pollock Pancakes: 100g (4oz) plain flour Pinch of salt 1 medium egg 300ml (½ pt) milk Vegetable oil Sauce: 300ml (½ pt) skimmed milk 40g (1 ½ oz) butter 40g (1 ½ oz) plain flour 100g (4oz) mature Cheddar cheese, grated 75g (3oz) cooked peeled prawns, thawed if frozen 1 tbsp fresh dill, parsley or chives, chopped Salt and freshly ground black pepper Lemon wedges, to serve
• Put the smoked pollock into a frying pan and cover with water. Heat and simmer for 5-6 minutes until the fish is cooked – the flesh should be opaque and should flake easily. Drain and cool, then flake into large chunks. Set aside • To make the pancakes, put the flour into a mixing bowl with the salt, egg and milk. Beat together with a whisk to make a smooth batter. Heat a heavy-based frying pan and add a few drops of vegetable oil. Make 8 small pancakes with the batter. Keep in a warm place • To make the sauce, put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk until smooth and thickened. Add the cheese and stir until melted. Add the pollock, prawns and herbs and heat gently for a few moments. Use to fill the pancakes. Sprinkle with a few chopped herbs and serve immediately with lemon wedges Cook’s tip: If you want to prepare ahead, arrange the filled pancakes in a large greased baking dish. Cover with foil and refrigerate. Re-heat at 180°C, fan oven 160°C, gas mark 4 for 25-30 minutes, until thoroughly heated. Recipe from Alaska seafood