Serves 4 (2 per person) for the pancakes
- 100g (4oz) plain flour
- 1 egg, lightly beaten
- 285ml (½ pint) milk, at room temperature
- salt and freshly ground black pepper
- lightly salted butter, melted, for frying
- for the soured cream
- 125ml (4½fl oz) soured cream
- 1 tbsp sweet chilli sauce
- 25g (1oz) chopped fresh chives
- 1 heaped tbsp chopped fresh tarragon
- ¼red onion, finely diced
- 1 tbsp lime juice (juice of about½lime)
For the salsa verde
- 30g (1¼oz) fresh coriander, including stalks
- 30g (1¼oz) each sprigs of fresh flat-leaf parsley, tarragon, basil and mint; strip off the leaves and discard the stems
- 1 garlic clove
- 2 anchovies
- 15g (½oz) capers
- 15g (½oz) small gherkins
- lime juice, to taste
- 40ml (1¾fl oz) extra-virgin olive oil, or to taste
For the pancake filling
- 1½ tbsp vegetable or sunflower oil
- 500g (1lb 2oz) undyed smoked haddock, skinned and deboned, cut into 8 equal pieces
- 20g (¾oz) lightly salted butter
- 100g (4oz) baby spinach, to serve
1 To make the pancake batter, sift the flour and a pinch of salt into a bowl, and make a well in the centre. Gradually whisk in the egg and milk, incorporating the flour from the sides, and combine to a smooth batter. Set the mixture aside to rest while you continue with the recipe.
2 Mix together all of the soured cream ingredients except the lime juice. When mixed, add lime juice to taste, along with some salt and pepper. Set aside in the fridge.
3 Put all of the salsa ingredients except for the lime juice and olive oil in a food-processor. Pulse to create a rough purée, then tip the mixture into a bowl and season to taste with lime juice and a little salt and pepper.
Mix in olive oil to taste, then add more salt, pepper or lime juice as required. Set aside.
4 You can now make the pancakes. Preheat the oven to minimum. Heat an 18cm(7in) pancake pan and add a dot of butter, using kitchen paper to smear it around the pan. Measure out about 2 tablespoons of the pancake mixture into a ladle, then pour this into the pan and quickly swirl it around the base – there should be just enough to thinly cover the bottom of the pan. Cook for a few seconds until brown, flip onto the other side for a few seconds until brown, then slide onto a warm plate and keep warm in the oven.
5 Wipe the pan clean and continue cooking pancakes in the same way until you have a total of eight pancakes
6 To make the filling, heat the oil in a large heavy-bottomed non-stick pan, then add the haddock pieces. Cook the pieces, without stirring, until the bottoms have a nice golden brown colour; then turn the pieces over, add the butter and cook until that side is golden. When the fish is nearly done, add 2 teaspoons of salsa verde per person and cook for a further minute. Don’t be alarmed if the fish breaks up a little.
7 Divide the fish between the pancakes and roll each pancake like a spring roll. Serve on a plate with the baby spinach and soured cream.