Light, golden pancakes wrapped around a rich seafood filling of smoked haddock and tender prawns. The smokiness of the fish pairs beautifully with the sweetness of the prawns, often brought together with a creamy, lightly seasoned sauce. Comforting yet elegant, this dish works just as well for a relaxed brunch as it does for a simple dinner with a touch of luxury.
Ingredients
Pancakes
- 125g plain flour
- 1 medium egg, beaten
- 275–300ml semi-skimmed milk
- Vegetable or sunflower oil, for frying
Filling
- 25g unsalted butter
- 30g plain flour
- 200ml whole milk
- Splash of double cream
- 300g smoked haddock fillet
- Knob of butter
- 200g cooked, peeled prawns
- Squeeze of lemon juice
- Dollop of Dijon mustard
- Handful of fresh dill, chopped
Method
- Make the pancakes using the flour, egg, and milk. Fry in a lightly oiled pan until golden. Set aside six pancakes and keep warm.
2. Melt the butter in a saucepan, stir in the flour, and cook for 2 minutes. Gradually whisk in the milk until smooth and thick. Season, add a splash of double cream, and set aside.
3. Cook the smoked haddock skin-side down in a pan with a knob of butter over medium heat for 3 minutes. Turn and cook for 1 minute more. Remove, flake the fish, and discard the skin.
4. Fold the haddock into the sauce along with the prawns, lemon juice, Dijon mustard, and chopped dill.
5. Spoon the filling into the pancakes, roll up, and serve warm.
Buy your smoked haddock and prawns here to try this recipe at home.