- Haddock Pancake with Zingy Salsa @ BBC Incredible Spice Men
- By Chef Tony Singh, Edinburgh
|Prep Time||Cook Time|
|15 minutes||30 minutes|
- 100 g plain flour
- 1 egg lightly beaten
- 285 ml milk at room temperature
- salt and freshly ground black pepper
- lightly salted butter melted, for frying
- For the soured cream
- 125 ml soured cream
- 1 tbsp sweet chilli sauce
- 25 g chopped fresh chives
- 1 heaped tbsp chopped fresh tarragon
- 1/4 red onion finely diced
- 1 tbsp lime juice (juice of about 1/2 lime)
- For the salsa verde
- 30 g fresh coriander including stalks
- 30 g each sprigs of fresh flat-leaf parsley, tarragon, basil and mint strip off the leaves and discard the stems
- 1 garlic clove
- 2 anchovies
- 15 g capers
- 15 g gherkins small
- 40 ml olive oil extra-virgin
- 1 1/2 tbsp vegetable or sunflower oil
- 500 g undyed smoked haddock skinned and deboned, cut into 8 equal pieces
- 20 g lightly salted butter
- 100 g baby spinach to serve
- 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.
- 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.
- Put all of the salsa ingredients except for the lime juice and olive oil in a food-processor. Pulse to create a rough pureé, 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.
- 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.
- Wipe the pan clean and continue cooking pancakes in the same way until you have a total of 8 pancakes.
- To make the filling, heat 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.
- 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.
Why not try Chef Tony Singh’s twist on the traditional pancakes and see how he’s transformed them using oriental spices? Add the smokiness of the haddock and zingy salsa, and you’re guaranteed to wow any dinner party.
With a broad range of seasonal menus that encompass locally sourced ingredients matched with flavours from around the globe, Chef Tony’s cooking has a sleek and contemporary look.
Tony is an Edinburgh-born Sikh chef who’s established himself as a leading force on the Scottish restaurant scene and has three of his own restaurants, Oloroso, Tony’s Table and Roti with great critical acclaim.
Find out more about Chef Tony Singh's restaurants at www.tonysingh.co.uk.
For more inspiring pancake recipe ideas, check out our Cook like a celebrity: great pancake recipes from your favourite Scottish chefs page.