Soft pancakes filled with tender fish and wilted spinach, served in a fragrant herb cream sauce. Light yet comforting, the fresh herbs lift the creamy richness for a perfectly balanced, satisfying dish.
Ingredients
- 60g butter
- 2 leeks, sliced and well washed
- 1 small clove garlic, crushed
- 450g mixed fish fillets
- 280ml milk
- 1 bay leaf or a sprig of thyme
- 300g spinach
- 30g plain flour
- 6 tbsp single or double cream
- 8 pancakes
- 30g freshly grated Parmesan
- Salt and freshly ground black pepper
Method
- Melt half the butter in a large pan over a gentle heat. Add the leeks and cook slowly until soft but not coloured. Stir in the garlic, cook briefly, then set aside.
- Cut the fish into bite-sized pieces. Place in a saucepan with the milk and bay leaf or thyme. Heat gently until the fish is just cooked. Drain, reserving the milk, and set the fish aside.
- Return the milk to the pan, add the spinach, cover and simmer until wilted. Drain well in a sieve, pressing out excess liquid.
- Gently combine the fish, spinach and leeks, keeping the fish in chunks.
- Melt the remaining butter in a small saucepan. Stir in the flour and cook for 1–2 minutes. Gradually add the reserved milk, stirring constantly, until smooth and the consistency of single cream. Remove and discard the bay leaf or thyme. Leave to cool slightly.
- Stir about a teacupful of the sauce into the fish mixture. Season well and mix in 3 tablespoons of the cream.
- Spoon one-eighth of the filling onto each pancake, roll up and place seam-side down in a buttered oblong baking dish large enough to hold them in a single layer.
- Mix the remaining cream with the rest of the sauce and pour over the pancakes. Scatter with the Parmesan. The dish can be covered and refrigerated for up to 6 hours.
- Preheat the oven to 190°C (375°F / gas mark 5). Bake for 20 minutes, until golden, bubbling and heated through. Serve straight away.
Buy your fresh fish here for this recipe.