Savoury Stuffed Pancakes

[Starters]

12 French pancakes 

450g/1lb smoked haddock

290ml/½ pint milk

1 bay leaf

1 slice of onion

3-4 black peppercorns

1 parsley stalk

salt and freshly ground black pepper

15g/½oz butter

15g/½oz plain flour

a pinch of dry English mustard

a pinch of cayenne pepper

55g/2oz cheddar cheese, grated

1 teaspoon chopped fresh tarragon

30g/1oz melted butter

dried white breadcrumbs

1 tablespoon freshly grated Parmesan cheese

1. Preheat oven to 190°C/375°F/Gas mark 5.

2. Place the fish skin side up in an ovenproof dish with the milk, bay leaf, onion, peppercorns and parsley stalk.

3. Cover and cook in the oven for 15 minutes, or until the fish will flake easily with a fork.

4. Strain off and keep the liquid and flake the fish, removing any skin or bones. Taste the liquid if it is too salty dilute with a little water.

5. Melt the butter in a saucepan, add flour, mustard, cayenne and cook for 1 minute. Remove from heat and pour on the reserved cooking liquid. Replaced on the heat and bring to the boil, stirring continuously.

6. Remove the sauce from the heat, stir in half the cheddar and season with salt, pepper and tarragon. Stir in fish. Preheat the grill.

7. Place a good spoonful of fish mixture on each pancake and roll up. Lay the pancakes side by side on a buttered ovenproof dish. Brush with melted butter. Sprinkle with remaining cheddar, breadcrumbs and Parmesan.

8. Place under the grill until well browned.