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Getting ready for Pancake Day - Tuesday 4 March
This tasty recipe for Smoked Wild Alaska Pollock and Prawn Pancakes, courtesy of the Alaska Seafood Marketing Institute, makes a great start to a pancake-themed meal before you head on to the sweet stuff.
Smoked Wild Alaska Pollock and Prawn Pancakes
Preparation time: 15 minutes
Cooking time: 30 minutes
400g (14oz) fillets smoked wild Alaska pollock
100g (4oz) plain flour
Pinch of salt
1 medium egg
300ml skimmed milk
40g plain flour
100g mature Cheddar cheese, grated
75g cooked peeled prawns, thawed if frozen
1 tbsp fresh dill, parsley or chives, chopped
Salt and freshly ground black pepper
Lemon wedges, to serve
1. Put the smoked pollock into a frying pan and cover with water. Heat and simmer for 5 or 6 minutes until the fish is cooked - the flesh should be opaque and flake easily. Drain and cool, then flake into large chunks. Set aside.
2. 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.
3. 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. Season and spoon into 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.
Image credit: Steve Lee
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