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Cod and Mushroom Pancakes

ingredients

1 lb (450 g) fresh cod, skinned and cut into 2 or 3 pieces
2 1/3 cup (175 g) mushrooms, sliced
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
1 1/4 cup (1/2 pint) 300 ml milk
small can anchovies, drain and chopped
8x8 inch (20 cm) pancakes (see below)
freshly ground black pepper
little melted butter

method

1. Put the cod and 1/4 pint (150 ml) of the milk into a saucepan and simmer for about 5 minutes until the fish flakes. Drain and reserve the liquid.

2. Simmer the mushrooms in the same liquid for about 3 minutes. Drain and reserve the liquid again. Rinse the pan, add the butter and melt. Add the flour and cook for a minute or two, stirring continuously. Gradually add the reserved liquid and remaining 1/4 pint (150 ml) milk and bring to the boil, stirring until the sauce thickens. Add the chopped anchovies and black pepper and mix well. Allow to cool. Flake fish into a medium-sized bowl, removing any bones. Add the mushrooms, then the sauce.

3. Meanwhile, heat the oven to 425°F (220°C) gas mark 7. When the fish mixture is cool, lay out pancakes and divide the mixture equally between them and season lightly. Roll up pancakes and place in an ovenproof dish.

4. To serve, brush with a little melted butter and heat through in the oven for about 20 - 30 minutes until crispy.

pancake mix

8 oz (225 g) plain white flour
10 fl oz (300 ml) liquid (water, milk or flavoured liquid)
1 teaspoon oil
Pinch of salt

1. Combine the flour and salt, stir in the egg and mix.

2. Beat in the liquid until the consistency is like single cream. Add the oil, stir, and leave to rest for up to 30 minutes.

3. Heat a heavy pan and oil it lightly. Pour a ladle of batter into the pan and swirl around.

4. When bubbles appear, after 1 1/2 - 2 minutes, flip or turn the pancake and cook for 1 minute more.

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