Recipe - Pancakes With Lemon Sole Smoked Cod And Cheese Sauce

PANCAKES
8 ounce Selfraising flour
1 Pinches salt
2 Eggs
1/3 pt Milk
Oil for frying

FISH
12 ounce Lemon sole filleted and
skinned
12 ounce Smoked cod
1 Bayleaf
Three fourths pt Milk

CHEESE SAUCE
2 ounce Butter
2 ounce Flour
Salt and pepper
Three fourths pt Milk; (remaining from
; poached fish)
2 ounce Ardrahan cheese or cheddar
cut into; (this way it will
; small pieces, melt easily
in the
; sauce)

Sieve flour and salt into a bowl. Add the eggs and gradually beat in enough
milk to make a thick batter. Heat oil in a frying pan until hot and make
each pancake by adding a tablespoon of butter to the pan. (Two or three can
be cooked at the same time). Fry until golden brown keep warm.

Fish:

Cut fish into bitesize pieces and poach in milk with bayleaf for 23
minutes until cooked. Remove the fish and keep warm. Use the milk to make
cheese sauce.

Cheese Sauce:

Melt butter in saucepan. Stir in the flour and cook over a low heat for 12
minutes. Gradually add milk stirring all the time to make a smooth sauce.
Gently bring to the boil then add cheese and salt and pepper. Pour cheese
sauce over fish and serve with pancakes.

Converted by MC_Buster.

NOTES : A pancake recipe for Shrove Tuesday but delicious at any time of
the year. You can substitute cod, plaice, whiting, monkfish or any
shellfish for the lemon sole. Smoked haddock or coley can be used instead
of smoked cod.

Converted by MM_Buster v2.0l.