Eggs/flour/milk/oil for pancakes
2 leeks, sliced and washed
Small clove of garlic, crushed
1lb/450g mixed fish (use a mix of whatever fish is available, such as pollack, cod, gurnard or salmon)
½lb/225g cooked, shelled prawns (fat prawns give textural contrast as well as flavour)
½ pint/280ml milk
A bay leaf or a sprig of thyme
6 tbsp single or double cream
1oz/30g freshly grated Parmesan
- First make 8 pancakes and set aside
- Melt half the butter in a large pan and add the leeks. Cook gently until soft but not browned.
- Stir in the garlic and put to one side.
- Cut the fish into little chunks. Put into a pan with the milk and thyme or bay leaf, and heat gently until the fish is just cooked. Drain, and return the milk to the pan.
- Add the spinach to the milk pan, cover and simmer until wilted. Drain the spinach into a sieve placed over a bowl, pressing down well.
- Mix the spinach and the garlicky leeks gently with the fish, reserving the milky liquid.
- Melt the rest of the butter in a small pan and stir in the flour. Cook for a minute or so, then add the fishy milk. Extract the thyme or bay leaf from the fish and add that too.
- Stir, heating gently, until the sauce is smooth and as thick as single cream. Leave to cool.
- Mix about a teacupful of the sauce, plus the prawns, with the spinach and fish. Taste and season. Stir in 3 tbsp cream.
- Take an eighth of the mixture and dollop onto a pancake. Roll up and place in a buttered oblong baking dish (one large enough to take the pancakes in a single layer).
- Repeat with the rest of the pancakes, lining them up neatly.
- Mix the last of the cream with the rest of the sauce and drizzle over the pancakes. Scatter with Parmesan. Keep refrigerated for up to six hours.
- When you are ready to eat, preheat the oven to 375F/190C/gas mark 5. Bake for 20 minutes, until browned and hot through. Serve straight away.