Fish Pie Stuffed Pancakes

admin, October 18, 2014

Serving Size: 6


  1. 500ml / scant pint semi skimmed milk (or 400ml milk and a small glass of white wine)
  2. Mixture of fish fillets – about 600g / 1lb 5oz – I used cod, hake and salmon
  3. 30g / 1 oz butter
  4. 1 heaped dsp plain flour
Handful  vegetables – I used broad beans from the freezer – peas and corn would work well
1 heaped dsp finely chopped gherkins or capers (optional)
  7. 6 large pancakes – I used a packet of Abra-ca-Debora
Sprinkling of cheese
  8. Salt & Pepper to taste



  1. Place the fish into a large frying pan and pour the milk over.  Bring the milk to a gentle simmer and cook for about 10 mins until the fish is opaque and starting to flake.  Remove the fish from the pan and place on a plate.
  2. Melt the butter in a large saucepan, add the flour and cook for several minutes, stirring all the time.   Reduce the heat and gradually add the milk stirring all the time to get a smooth sauce.  Carry on cooking, stirring from time to time until the sauce has thickened.
  3. Using two forks separate the fish into flakes, discarding the skin and any bones.   Add to the white sauce together with the vegetables and gherkins or capers (if using).   Season to taste.
  4. Place the pancakes one by one into an oven proof dish and fill with the fish mixture, top with any remaining fish and sprinkle with a little finely grated cheese.
  5. Bake at GM5/190C/375F  for 20 – 25 min until piping hot and starting to turn golden.
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