Smoked Haddock Pancakes

Ingredients:

• 125g plain flour
• 1 medium egg, beaten
• 275-300ml semi-skimmed milk
• vegetable oil for frying
• 25g unsalted butter
• 30g plain flour
• 200ml whole milk
• splash double cream
• 300g smoked haddock fillet
• a knob of butter
• squeeze of lemon juice
• Dijon Mustard
• Chopped Fresh Dill 

Method:

1. Make the pancake batter using the flour, egg, semi-skimmed milk. Split mix into 6 and fry in the vegetable oil. Set aside pancakes and keep warm.
2. To make the sauce melt the butter in a pan, then stir in the 30g plain flour and cook for 2 minutes. Gradually pour in the milk, stirring continuously, until it forms a thick sauce. Season, then add a splash of double cream and set aside.
3. Put the haddock, skin-side down, in a pan with a knob of butter and cook over a medium heat for 3 minutes. Turn and cook for 1 minute, then remove. Flake the fish with a fork, then fold into the sauce, with the lemon juice, Dijon mustard and fresh dill.
4. Spoon into 6 pancakes, then roll up and serve.